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Beef Wine

Lynn's Prime Rib Tapenade Red Wine 

1 tbl extra-virgin olive oil
1/4 lrg onion diced
3 x garlic cloves lightly crushed
1/2 tsp chopped fresh rosemary
3/4 tsp chopped fresh thyme
1 x bay leaf
1 x smoked ham hock
    (or 1/4 lb slab bacon)
1 1/2 tbl balsamic vinegar
4 cup chicken stock - (to 5)
    (or mixture of half stock and half water)
1 cup dried cannellini beans rinsed
    Coarse salt to taste
    Freshly-cracked black pepper to taste
TAPENADE
1 x anchovy filet drained
1/2 tsp grated lemon zest
1/4 tsp grated orange zest
1/2 x garlic clove
1/2 cup black Kalamata or Nicoise olives pitted
2 tbl extra-virgin olive oil
1/2 tsp lemon juice
1/2 tbl chopped fresh basil
    Freshly-cracked black pepper to taste
RED WINE SAUCE
1 tbl unsalted butter
2 x chopped shallots 2 tablespoons
1 tsp cracked pepper
1/2 cup dry red wine
1/2 cup ruby Port
2 cup veal stock see * Note
    (or other stock)
    Coarse salt to taste
ASSEMBLY
4 x prime rib-eye steaks, 1 1/2" thick - (10 to 12 oz ea)
1/4 cup freshly-cracked black pepper
2 tsp salt
8 oz bitter greens stemmed
    (mustard greens, arugula or kale)

 Method :
* Note: Look for frozen veal stock at well-stocked supermarkets and specialty stores.
For the Cannellini Beans: Warm the olive oil in a large, heavy-bottomed stockpot over low heat. Cook the onion with the garlic, rosemary, thyme and bay leaf until the onion is translucent, about 5 minutes. Add the ham hock or slab bacon, vinegar, 2 cups of the stock and the beans. Increase the heat and bring to a boil.
Reduce the heat to low and simmer gently, barely bubbling, until the beans are tender, 1 1/2 to 2 hours, adding stock or water as needed to keep the beans covered. Skim any foam that rises to the top. Gently stir the beans once every 30 minutes. Season with salt and pepper to taste.
Remove the ham hock or bacon and bay leaf. Allow the ham hock or bacon to cool. Using your fingers, separate the meat from the fat and the bone, shred the meat and add to the beans. Or, cut the bacon into one-quarter-inch dice and add to the beans.
For the Tapenade: Using a mortar and pestle, grind the anchovy, lemon and orange zests and the garlic into a paste. Add the olives and grind into a paste. Fold in the olive oil, lemon juice and basil and season to taste with pepper. (This makes about one-half cup; reserve the remaining tapenade for another use)
For the Red Wine Sauce: Melt the butter in a medium saucepan over medium heat. Cook the shallots and pepper until the shallots become lightly colored, 3 to 4 minutes. Add the wine and Port and cook until reduced by three-fourths, about 15 minutes.
Add the stock and reduce the sauce until it thinly coats the back of a spoon, about 20 minutes. Strain through a fine-mesh, stainless-steel strainer into a clean, medium saucepan and season to taste with salt. Keep warm over very low heat.
For Assembly: Heat the grill on medium-high. Sprinkle one side of the steaks with half the pepper and salt and press firmly to adhere the seasoning to the meat. Turn the steaks and repeat on the other side. Grill the steaks about 4 minutes on each side for medium-rare, about 5 minutes for medium. Allow the steaks to rest in a warm spot for 5 to 10 minutes.
Warm the cannellini beans in a medium saucepan over medium heat until heated through, about 10 minutes, adding up to 1 cup of stock if the beans appear too dry. Add the bitter greens, stirring briefly until the greens just wilt, about 5 minutes longer.
Spoon about one-half cup of the beans with a few greens onto the center of each of 4 large, warm plates. Spread a very thin layer (about 1 teaspoon) of the tapenade over each cooked steak and, using a very sharp knife, cut the steaks into slices of no more than one-half-inch thick. Place the sliced steak next to the beans. Spoon about one-fourth cup of red wine sauce around each portion of steak and serve immediately.
This recipe yields 4 servings.