Stuffed Rib-eye steak w/Roasted pepper and Goat cheese

Courtesy of Chef Mary Talaber

Rib-eye steak
Goat cheese
Roasted peppers
Fresh spinach-chopped
Fresh thyme leaves
Fresh rosemary-minced
Fresh basil-chopped
Salt & fresh ground pepper
Olive oil

In food processor, add cheese, roasted peppers, spinach, thyme leaves, rosemary, basil, salt and pepper. Mix until ingredients combine, then remove and set aside. Meanwhile, lay steaks on a cutting board, and with a sharp pointed knife cut a pocket in the meat. Place cheese mixture in a pastry bag then slowly fill in meat pocket. Rub outside of the steak with olive oil, salt and pepper. Fire up the BBW and grill your steaks to your liking.

Henry the V wine sauce

Henry the V wine (available from Henry Estates Winery)
Beef stock
Tomato paste
Unsalted butter

In sauce pan melt butter then add shallots and saute for a few minutes. Then add beef stock and tomato paste, bring to a boil then simmer until reduced by half. Add red wine and simmer for about 15 minutes, taste and adjust to you liking. Then make a roux (flour stirred into melted butter). Add small amount of roux to the sauce just enough to thicken a little bit. Then taste again and adjust. Serve steak with roasted baby potatoes and seasoned asparagus.