Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Grilled Rib-eye Steak with Sweet Potato Mash & Brussels Sprouts with Pancetta
paired with our Sonoma County Cepage




Directions
Hotel Butter
1 lb (4 sticks) unsalted butter
cup chopped Italian parsley (leaves only)
3 Tbsp lemon juice (juice from about 1 lemon)
Place all the ingredients in a Kitchen Aid with the paddle attachment until mixed completely. Can be stored in the fridge for up to one month.

Grilled Rib-eye Steak
Season both sides of the steak generously with salt and pepper and place on a preheated grill. Cook to desired internal temperature. Top each steak with 1 Tbsp Hotel butter.

Sweet Potato Mash
3-5 sweet potatoes peeled and chopped
1/2 pound butter; herbs; 1/2 log of goat cheese
Add sweet potatoes to salted boiling water and cook until tender. Smash them with either a hand blender or a Kitchen Aid, add the butter and goat cheese and whip until desired consistency. Season with salt and pepper.

Brussels Sprouts with Pancetta 1/4 pound pancetta, cubed
1 pound Brussels sprouts; 3 pats of butter
Add butter to a pan and cook the pancetta until golden brown, add the Brussels sprouts to the pan and cook until they start to brown, deglaze with 1/4 cup white wine. Cook until the wine has evaporated. Season with salt and pepper.
The sweetness of the potato mash coupled with the texture of the pancetta are a great complement to the mouthwatering flavors of the rib-eye and only become more pronounced when paired with the rich, complex fruit and long velvety finish of our Sonoma County Cepage.
Paired with Sonoma County Cepage

By Justin Bruckert, Executive Chef
Centre du Vin at the Ledson Hotel