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Rib eye Steak In Red Wine Sauce

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Ingredients

Adjust Servings:
400 grams beef rib eye, rib steak or porterhouse steak
3 tablespoons oil ground nut oil
200ml red wine Beaujolais wine or other wine like a cote du rhone
50ml cognac use to flambee
2 Shallots medium size
50 grams butter plain unsalted butter
1 tablespoon plain flour
1 pinch salt
1 pinch pepper
1 pinch sugar just to break the acidity of the wine
10 grams parsley chopped parsley

Rib eye Steak In Red Wine Sauce

Introducing the "wine merchant" red wine sauce

Features:
  • Meat
  • Wine

Ingredients

Directions

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This Rib eye steak in Red wine sauce is a classic bistro dish served in many French region. The red wine sauce used for this recipe not a Bordelaise sauce but a simple and quick alternative that can be made “a la minute”. It is called the “wine merchant red wine sauce” and its flavors come from a blend of Beaujolais wine, shallots, meat juices and butter.best cooked in a steel frying pan.

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Steps

1
Done

cook the meat

Using a frying pan on high heat, pour the 3 tablespoons of oil in the pan and let the oil heat up until it reaches smoking point.
once the oil has reach the right temperature, brown the steak(s) for 2 minutes on each side.
when done, reduce the heat to a medium low and continue cooking your steaks until they are cooked the way you like. finally when done leave the meat to rest in a plate or a tray covered with foil and keep the meat warm while you make the sauce.

- Tips for cooking the meat:
as a rough guide if you cook one thick piece of meat it as shown in the video , it will take 12 minutes in total to get a medium rare. so once the meat is brown on both side you will leave the meat to cook for an additional 8 minutes, turning it over every 2 or 3 minutes.
when the

2
Done

Start the red wine sauce

On a medium to high heat, and using the same frying pan you used to cook the meat, remove the excess oil, (leaving barely the equivalent of a tablespoon). add 25 grams of butter. then when the butter start foaming add the shallots and cook until they are light brown. add the tablespoon of flour in the pan and mixed well with the shallots for a few minutes. add now the red wine in stir well and leave to reduce for 3 to 4 minutes. while the wine is reducing, carve you meat and place it in large serving dish.

3
Done

Finish the sauce and serve

now that the wine has reduce, turn you the heat off season the sauce with the sugar, salt and pepper and pour the meat juice left of on your chopping board back the pan. add the rest of the butter a handful of chopped parsley stir well then pour the sauce all over your meat.
Serve.
Going one step further: if you want to go further just before pouring the sauce on the meat pour 50 ml of cognac over the meat and flambee. when the flame goes off, pour the red wine sauce over you meat.

FCA

Host and author on The French Cooking Academy.
Favorite cooking tag lines:
” Russians have caviar, we have crepes”

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