The rib eye steak is a beef steak from the rib section. This recipe has a Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, made with dry red wine, (bone marrow or Cognac), butter, shallots and sauce demi-glace.
Pan-fry the streaks for around 4-5minutes reach side.
Remove them, set on a plate and keep warm.
Peel and chop the shallots and sauté them in the same pan.
Flambé the pan with cognac, deglaze with the Bordeaux wine and
allow the to reduce by half.
Add the butter, whisking it with a folk and season with salt