Ribeye Steak With Red Wine Sauce
A classic French bistro dish featuring ribeye steak with a rich red wine sauce.
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- •1 Ribeye steakthick cut
- •4 tablespoon Ground nut oilalso known as peanut oil
- •Butterfor sauce
- •Shallotssliced
- •1 tablespoon Flourfor thickening
- •120 ml Red wineBojou vage wine
- •1 pinch Sugarto cut acidity
- •Saltto taste
- •Black pepperto taste
- •Parsleyfresh, chopped
- 1
Heat 4 tablespoons of ground nut oil in a pan over high heat until smoking.
2 min
- 2
Add the ribeye steak to the pan and cook for 2 minutes on each side until browned.
4 min
- 3
Reduce heat to low and cook the steak for an additional 8 minutes, turning occasionally.
8 min
- 4
Remove steak from the pan and let it rest under foil.
5 min
- 5
In a separate pan, melt butter and add shallots. Cook on low heat until soft.
5 min
- 6
Add flour to the shallots and stir to combine.
1 min
- 7
Pour in red wine and bring to a boil, reducing until thickened.
10 min
- 8
Season the sauce with a pinch of sugar, salt, and pepper.
1 min
- 9
Finish with parsley and a little extra butter, stirring until melted.
2 min
- 10
Serve the steak covered with the red wine sauce.
2 min
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