Cabernet-Balsamic Black Mission Fig-Glazed Walnut Toast Ribeye Sandwiches with Creamy Stilton Spread

Cooking & Prep Time

4
Servings
20 min
Prep Time
45 min
Cook Time

Recipe Ingredients

  • 12 ounce Kansas City Boneless Ribeye Steak , at room temperature
  • 8 ounce Kansas City Boneless Ribeye Steak, at room temperature
  • garlic powder, onion powder, Kosher salt and freshly ground black pepper
  • extra light olive oil spray
  • Stilton Spread: 4oz crumbled Stilton cheese, at room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped sweet onion
  • 1 tablespoon heavy cream
  • 1 tablespoon fresh lemon juice, or to taste
  • 1 tablespoon chopped chives
  • Kosher salt and freshly ground black pepper
  • Black Mission Fig Glaze: 1-1/2 tablespoons unsalted butter, divided
  • 1/4 cup finely chopped sweet onion
  • 1/8 teaspoon Kosher salt
  • 1 pound Black Mission Figs, chopped
  • 1/2 cup Cabernet Sauvignon
  • 1/3 cup spring water
  • 1-1/2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon dried thyme leaves
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • Fried Shallots: 1/4 cup peanut oil
  • 2 large peeled and sliced shallots
  • Kosher salt
  • Walnut Toast: 8 slices walnut bread (savory or very lightly sweetened)
  • extra light olive oil spray (optional)

Cooking Instructions

 
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