Ribeye Steak with Beaujolais Sauce

Make the sauce by heating 1 tbsp of oil in a saucepan, then fry the shallots, garlic and herbs on a low heat for 10 mins to soften. Pour in the wine, increase the heat and reduce for 15 mins. Add the stock and simmer for 10 mins, then strain through a sieve into a jug. Set aside.
Brush the steaks with oil and season well, the sear in a pan on a high heat for 2 mins on each side. Add the butter to the pan along with the garlic, rosemary and thyme, then baste for 2 mins (for medium-rare) before transferring to a plate to rest. Pour the sauce and the butter in the hot pan, heat for 3 mins and stir to melt the butter. Slice the rested steaks, slather with the sauce and serve with chips.

1 hr

2 serving

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