Rare Breed Hereford Rib Eye Steak With Bordelaise Sauce

Rare Breed Hereford Rib Eye Steak With Bordelaise Sauce

10 MINS
10 MINS
easy
2
Recipe by
jeff baker
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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
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introduction

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.

method

  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.


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