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Recipe Challenge Winner: Rib Eye Rolls

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This “Main Dish” category winner, submitted by CellarMaster Robert Hopkins, pairs perfectly with our Estate Cabernet Sauvignon.

“A delicious late summer evening entrée for the grill!”

You will need:

Butcher’s twine

A flat-bottomed grill pan for the outdoor grill (or line the grill grates with foil to catch melting cheese)

Plastic wrap, for pounding the steaks.

Ingredients

  • 4 each 8 oz. (approx.) rib eye steaks, pounded to ½ inch thick
  • 4 tablespoons  prepared pesto (see below)
  • 6-8 cremini mushrooms, sliced thin
  • 8-10 fresh spinach leaves, cleaned, stems removed
  • 4 slices provolone cheese
  • 4 tablespoons blue cheese, crumbled
  • Salt and pepper, to taste.

 Instructions

  1. Trim excess fat from the steaks. Place each steak between two sheets of plastic wrap; pound out to even ½ inch thickness. Season with salt and pepper.
  2. Spread 1 tablespoon pesto on one surface of each steak.
  3. Sprinkle 1 tablespoon of blue cheese on top of pesto.
  4. Layer in a single layer: mushrooms, then spinach, then provolone cheese, tearing cheese to fit.
  5. Starting at the narrowest end of each steak, roll tightly; secure each roll with butcher’s twine. Further secure each roll by wrapping a length of twine around the long length of each roll.
  6. Prepare an outdoor grill for indirect heat, to approximately 325 degrees.
  7. Place the steak rolls in center of grill (not over direct heat source). Cook for 8-10 minute, turn once and cook for 6-8 minutes (medium rare).
  8. Rest rolls off heat, covered with foil, for 7-8 minutes. Slice each roll to desired thickness.
  9. Enjoy!

Delicious when paired with Chateau Montelena Estate Cabernet Sauvignon!

-CellarMaster member Robert Hopkins and Cynthia Ancona

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About Our Authors

George Blanckensee

An expert event planner and an avid basketball and sports fan, George can tell you about all the best off-the-beaten path eateries.

Kali Clark

A Napa Valley native, Kali returned to the area after a stint on the East Coast and can be found documenting the latest happenings at the Chateau. When not behind the camera, she likes to experiment in the kitchen, travel, and enjoy the outdoors