This is a great meal after a big training day. You can make the sauce the day before, also par cook the potatoes. The sauce will keep for 5 day in the fridge, chilled. 

Cherry infused jus reduction

  • 1/4 cup medium diced smoked bacon (slab bacon works great)
  • 1/2 cup sugar
  • 1/2 cup  pitted fresh cherries
  • 1/2 cup dried cherries
  • 3 each star anise
  • 1 Tablespoon fennel seed (whole)
  • 1/2 cup  Balsamic vinegar (not aged)
  • 2 Cups pinot noir or other red wine
  • 3 Cups reduced chicken stock

In a small pan render bacon, and reserve. In a separate wide bottom pan, melt the sugar. Add the star anise, fennel seed,  and toast lightly. Once the star anise and fennel seed is toasted add the pitted cherries, dried cherries, balsamic and red wine. Bring to a simmer and reduce by half. Strain through a fine tea strainer and add to reduced chicken stock. Reduce to desired consistency and chill. Heat and pour table side for service.


Wilted Spinach

  • 2 tablespoons extra-virgin olive oil
  • 1 Shallot (minced)
  • 1 pound triple washed spinach, stems removed
  • 1/2 teaspoon ground or freshly grated nutmeg
  • Salt and pepper to taste

Heat a skillet over medium heat. Add the oil and shallots, gently cook the shallots over medium heat until translucent. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.


Roasted Potatoes

  • 4 pound russet (baking) potatoes, peeled and cut into 1-inch cubes
  • 6 tablespoons  butter or  grape seed oil if you prefer.
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon sliced chives



  1. Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan and parboil gently, uncovered, 4 minutes. Drain well in a colander and let stand until dry, about 5 minutes.
  2. Preheat oven to 350°F.
  3. Heat 3 tablespoons  butter  or oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of potatoes, shaking skillet and turning potatoes occasionally, until golden brown on all sides, 4 to 6 minutes. Season with salt and pepper. Reduce heat to moderately low and cook potatoes, turning them, until tender, about 5 minutes more. Transfer to a baking sheet and sprinkle with parsley and chives, then keep warm in oven. Sauté remaining potatoes in same manner.

You can par cook the potatoes the day before and keep them in refrigerator,  


Grilled Ribeye

  1. Prepare barbecue (medium-high heat). 
  2. Rub with generous amounts of salt and pepper:
  3. I prefer at least a 1 -inch-thick rib-eye steak

Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Let rest at least 5 min. before slicing.

Serve with the roasted potatoes and the spinach. Pour some of the cherry infused sauce around the Beef and serve.