Bargetto Winery

Recipes & Pairings

3 Pepper Ribeye with Brandy Cream

Juicy ribeye steaks are coated in a bold blend of black, pink, and white peppercorns, paprika, Cajun spices, and mustard seed, then seared until beautifully browned and medium rare. A rich brandy cream sauce is made in the same pan, mellowing the peppery crust with a smooth, luxurious finish. Serve with a baked potato and sautéed spinach for a hearty steakhouse-style meal. The full, peppery Nebbiolo pairs very nicely with the richness of the steak and the spiciness of the peppercorn. The cream sauce mellows the pepperiness of both nicely.

Fact Sheet
Prep Time
10 minutes
Cook Time
15-20 minutes
Difficulty
Intermediate
Servings
4
Pair With
SCM Regan Vineyards Nebbiolo

This estate-grown Nebbiolo takes you on a journey back to Northern Italy, where the Bargetto family began their winemaking tradition. The color is a medium garnet, with a slight brick orange tinge around the edges. Mushroom and rose petal aromas are reminiscent of an old world Barolo. Notes of cranberry, cassis, and anise develop as the wine opens up.

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Ingredients

  • 4–10 ounce boneless ribeyes
  • 1 t. black peppercorns, ground
  • 1 t. pink peppercorns, ground
  • 1 t. white peppercorns, ground
  • 1 T. salt
  • 2 T paprika
  • 1/4 cup Cajun spice
  • 1 T. mustard seed
  • 1/8 cup brandy
  • 1/2 cup cream
  • 1/8 cup oil

Directions

  1. Combine dry ingredients iin a shallow bowl or dish. Dust both sides of ribeye with mixture.
  2. Preheat medium size saucepan over medium high heat.
  3. Add oil and sear ribeyes for 4 minutes per side or until medium rare. Remove from pan.
  4. Carefully deglaze pan with brandy (will flame up) After alcohol has burned off, add cream.
  5. Reduce until thick. Serve over ribeyes.

Enjoy with baked potato and sautéed spinach.

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