St. Francis Winery & Vineyards

Recipes

Southwest Blackened Beef Rib Eye Suggested Wine: Cabernet Sauvignon

Ingredients:	3 tablespoons salt 3 tablespoons granulated garlic 3 tablespoons granulated onion 2 tablespoons paprika 1 tablespoon ground thyme 6 beef rib eye steaks about 6-8 ounces each and about ¾ inch thick

Directions:	Mix together the dry ingredients. Rub the seasoning mix generously on each side of the rib eyes. Heat a large heavy bottomed sauté pan, preferably cast iron, over a medium flame. Sear the rib eye in the dry pan about 8 minutes on the first side or until the blood starts to bead on the surface. Immediately turn the beef over and sear for one minute. Serve the beef with the longer cooked side up.

	Black Beans
Ingredients:	2 tablespoons olive oil ½ yellow onion, chopped ½ red bell pepper chopped 2 green onions, sliced into thin rings 2 12 ounce canned black beans

Directions:	In a 4-quart saucepot, heat the oil over a medium flame. Add the vegetables and cook a few minutes. Add the black beans. Heat thoroughly. Season to taste with salt and pepper.