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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
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Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
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Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
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$12.99

Was $19.50
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Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
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90 - Connoisseurs' Guide

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Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
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Rib-Eye Steak au Poivre with Balsamic Reduction

Midnight Cellars


Ingredients

2 Tbs. whole black peppercorns
4 (3/4 inch-thick) boneless rib-eye steaks (3/4 lb each)
1 Tbs. vegetable oil
2 Tbs. unsalted butter
½ cup balsamic vinegar
Salt


Instructions

Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt. Heat oil with 1 Tbs. butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, two at a time, about 4 minutes on each side for medium-rare. Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining 1 Tbs. butter until melted. Season sauce with salt and drizzle over steaks.



    Suggested Pairings

  1. PlumpJack
    2012 Cabernet Sauvignon
    PlumpJack
    Estate
    Napa Valley

    $92.00

    $104.00
    93 - Wine Advocate
    id: 2497
    Diamond
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