Rare Breed Hereford Rib Eye Steak With Bordelaise Sauce

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
cooked rib eye steak with sauce

Ingredients

  • 4 x Rare bread Hereford hand cut rib eye steaks about 250g each
  • 6 x French shallots
  • 2 Glasses of Bordeaux wine (red)
  • 50ml Cognac
  • 50g butter (cubed)
  • Salt and pepper
  1. Pan-fry the streaks for around 4-5minutes reach side.
  2. Remove them, set on a plate and keep warm.
  3. Peel and chop the shallots and sauté them in the same pan.
  4. Flambé the pan with cognac, deglaze with the Bordeaux wine and allow the to reduce by half.
  5. Add the butter, whisking it with a folk and season with salt and pepper.
  6. Pour the red-wine sauce over the steaks.

Source: Our collection - Farmison.com