Ribeye Steak with Beaujolais Sauce
- 2 x 230g ribeye steaks
- 1 tbsp oil
- 25g butter
- 1 bashed garlic clove
- 5 sprigs of thyme
- 1 sprig of rosemary
- For the Sauce
- 1 tbsp oil
- 125g finely sliced shallots
- 3 garlic cloves
- 5g fresh thyme
- 1 bay leaf
- 350ml red wine
- 200ml beef stock
- 25g butter
- 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