Prime Rib Steak with Partridgeberry Pepper Red Wine Sauce

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Prime Rib Steak with Partridgeberry Pepper Red Wine Sauce

Serves 2

2 twelve ounce strip loin or prime rib steaks
1 clove minced garlic
2 tablespoon olive oil
½ cup red wine
½ teaspoon freshly ground black pepper
Salt to season
½ cup fresh or frozen partridgeberries (small cranberries can be substituted)
1 tablespoon lemon zest
Juice of 1 lemon
2 tablespoon brown sugar
2 tablespoon butter
Pinch cake flour

Heat the oil over medium heat in a large skillet. Season the steaks with salt and pepper. Pan fry over medium high heat for about 3 minutes per side for medium rare steaks. Remove the steaks from the pan and allow them to sit in a 150 degree oven while you prepare the sauce.

Add the garlic to the skillet and sauté for a minute before adding the red wine to deglaze your pan. Add the partridgeberries, lemon zest, juice, brown sugar and pepper. Simmer for a minute or two over medium heat to reduce the sauce. Finish the sauce by stirring in the butter. If the sauce is too thin you can sprinkle a pinch or two of cake flour into the sauce while constantly whisking. Pour sauce over the cooked steaks and serve with a garnish of tempura red onions if desired.

Tempura Red Onions

First prepare Tempura batter. Whisk together thoroughly and let stand for 15 minutes before using. This can be made the night before and held in a covered bowl overnight:

1 egg
1cup ice cold water
1 cup flour

Pour an inch of canola oil into a frying pan and heat to 325 degrees F. Dip onion strips into batter and drop into hot oil for 1 to 2 minutes until golden brown. Drain on a wire rack and hold in a warm oven while the rest of the dish is being prepared.