gourmetfriends:

Rib-eye steaks in red wine sauce, sweet-potato puree with smoked paprika, balsamic glazed green beans with caramelized red onions, and dark chocolate brownies topped with salted peanuts. 

Tonight I made Chris steak. I was having a creativity lapse this afternoon when I was trying to plan dinner so I went straight epicurious.com. I noticed the top-rated recipes tab and found my new favorite recipe, Rib-eye steaks in red-wine sauce. The recipe is simple and delicious! We were eating rather late so we shared a rib-eye that weighed in a tad over 1 lb. Buy your commercial ingredients at a cheap market but be sure to buy steaks at a market you can trust like Whole Foods or Stew Leonards. Grass-fed steak has a richer flavor and worth every penny.

I paired the steak with sweet-potato puree with smoked paprika. The puree was smooth and had a subtle kick that cut through the fat of the steak. I could not get enough of this mousse like puree.

To add more color and nutrients I added green beans coated in a balsamic reduction and caramelized onions. This green bean dish is a recipe I’ve been making for several years. Melt two tablespoons of butter and begin to sweat thinly sliced red onions. In the mean time blanch green beans. Once the onions are caramelized pour in a few tablespoons of balsamic vinegar, a tablespoon of brown sugar, and salt and pepper. Toss the green beans and serve.

To end I made Ghirardelli dark chocolate brownies. To heighten the chocolate flavor make espresso and use that in place of water in the box mix. Top the brownies with dark chocolate frosting and then salted peanuts! Honestly this was one of the best brownies I have ever had.

Enjoy.  

renee if we don’t make these brownies together soon i think the status of our friendship will be in danger