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Beef steaks in red wine sauce

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Ingredients for 4 servings:

  • 2 steak(s) entrecotes (ribeye) 500 g each
  • 250 ml red wine (Bordeaux)
  • 100 g butter
  • 4 shallots
  • ½ lemon(s)
  • 1 bunch of parsley
  • 1 bunch of herbs (bouquet garnish)
  • Salt and pepper, adM

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Melt some butter in a saucepan over low heat and sauté the chopped shallots. Pour in the wine, add the bouquet garni, salt, and pepper. Reduce to high heat and reduce. Strain the reduced sauce and keep warm. Chop the parsley. In a large pan, sear the steaks with a little butter on each side for 3-6 minutes. At the end of the cooking time, season with salt and pepper, remove from the pan, and keep warm. Deglaze the pan with the sauce, add a few drops of lemon juice, and the parsley. Add the remaining butter and whisk well. Halve the steaks, arrange them on 4 plates, and coat with the sauce. Serve as a side dish: fried potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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