LOCATION: Recipes >> Beef Veal >> Rib Steak
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Rib Steak
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Bordelaise Rib Steak
6 rib steaks
6 shallots
40 cl red Bordeaux wine
100 g butter
4 tablespoons oil
salt
pepper
Peel the shallots. Seal over strong heat with a bit of oil and let
for 3 to 5 minutes, depending on how you like your meat. Take the
rib steaks out. Add salt and pepper. Put in a dish and cover with
aluminum foil to keep them warm. Remove the fat from the pan.
Deglaze with 2 tablespoons water. Let it reduce. Add 30 g butter
and sweat the shallots for a few minutes over strong heat. Moisten
with red wine. Reduce to half of its volume. Whisk the sauce with
the remaining butter. Coat the warm ribs with the sauce. Serve
immediately.
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