Yield:  4 servings

This hearty dish is full of complex Southwestern flavor and mild heat. Plan to start a day ahead to allow the steaks to marinate in the rub and the beans to soak overnight. Although you can substitute canned pinto beans in a pinch, it will not have the desired texture. This ragout makes a nice side dish for grilled meats, poultry and seafood. Veal demi-glace comes in several varieties. Choose one that is not too salty or just be sure when the sauce cooks down to adjust the seasoning. If you cannot find veal demi-glace you can substitute a good beef or chicken stock. If you cannot find a good tomato, my favorite canned substitute Muir Glen.

Ingredients

		FOR THE CHILI RUB
1/2 cup		kosher salt
1 cup		ground dried chiles; guajillo, pasilla, chipotle
1 cup		paprika; hot, sweet or smoked
1/3 cup		Sugar
6 8-oz		Rib-eye steaks
		FOR THE PINTO BEAN RAGOUT
1/2 cup		pinto beans; soaked overnight, drained
1 quart		water
to taste		salt and pepper
1 tablespoon		olive oil
2 tablespoon		minced shallots
2 cloves		garlic; minced
1 1/2 cup		wild mushrooms; sliced
1/2 cup		corn kernels; fresh or canned
1/2 cup		dry red wine
1 1/2 cups		veal demi-glace; see header
1 teaspoon		chipotle pepper puree
1 teaspoon		chopped fresh sage
1 medium		tomato; peeled seeded, diced
1 tablespoon		unsalted butter; room temp

 Method  

FOR THE CHILI RUB

1. In a large bowl, combine all the spices and mix thoroughly.

2. Dredge the steaks in the rub and place on a small baking sheet to marinate in the refrigerator overnight.

3. Remove steaks and let come to room temperature. Pat any moisture with a paper towel.

4. Grill or pan-sear steaks to desired doneness. 5-7 minutes per side for medium-rare.

FOR THE PINTO BEAN AND WILD MUSHROOM RAGOUT

1. In a medium saucepan, add the beans and water. Bring to a boil, reduce heat and simmer for 45-60 minutes or until tender. Add more liquid to keep the beans covered. When tender, season with salt and pepper and reserve off heat.

2. In a large skillet over medium heat, add the butter and when melted add the shallots, garlic, mushrooms and corn. Saute for one minute. Add the red wine to deglaze the pan, scraping up any bits that may be stuck to the bottom of the pan. Reduce liquid by 3/4, or until it has become syrupy.

3. Add the demi-glace, chipotle puree, sage, tomato and drained beans. Continue to cook until the mixture has reduced by 1/3. Whisk in butter and season to taste with salt. Keep warm until ready to serve.
 

Wine Pairing:  Courtesy of The Wine Cellars of Annapolis

2004 Jacky Janodet Moulin a Vent
Beaujolais, France
Jacky Janodet is a small producer of first class Grand Cru Beaujolais. In this venerable region, Janodet’s 17.2 acres of vineyards with their high percentage of old vines are considered to be among the very best. They yield wines which are incredibly rich and powerful for Beaujolais. The product of estate grown grapes bottled at the domaine, this is a deep and complex Gamay Beaujolais with layers of bing cherry, nutmeg spice and earthy minerality on the long, lingering finish.
$9.99 bottle/$119.88 case 

2003 Pazzo

Napa Valley, California
 Sangiovese fruit usually exhibits abundant cherry flavors in the nose and palate, and Pazzo is brimming with this fresh fruit. Cabernet Sauvignon, Petit Sirah and Viogner compliment the Sangiovese and add complexity. Matured in oak barrels, the blend of wood spice and vibrant fruit make for a wonderful drink. Pazzo, the second label of Bacio Divino-a high end California "Super Tuscan" which usually retails around $100-is intended as a casual wine, moderately priced for a Napa Valley appellation.
$34.99 per bottle / $419.88 per case