(Wine Merchant Sauce) with Ribeye

Yield: 2 Servings

French Cooking Academy

This Rib eye steak in Red wine sauce is a classic bistro dish served in many French region. The red wine sauce used for this recipe not a Bordelaise sauce but a simple and quick alternative that can be made “a la minute”. It is called the “wine merchant red wine sauce” and its flavors come from a blend of Beaujolais wine, shallots, meat juices and butter.best cooked in a steel frying pan.

• 14oz bone in beef ribeye
• 3TBS oil
• 1cup red wine
• 2oz cognac
• 2shallots
• 4oz butter
• 1TBS plain flour
• 1pinch salt
• 1pinch pepper
• 1pinch sugar
• fresh chopped parsley

COOK THE MEAT

Using a frying pan on high heat, pour the 3 tablespoons of oil in the pan and let the oil heat up until it reaches smoking point.
once the oil has reach the right temperature, brown the steak(s) for 2 minutes on each side.

Reduce the heat to a medium low and continue cooking your steaks until they are cooked the way you like, turning occasionally. finally when done leave the meat to rest in a plate or a tray covered with foil and keep the meat warm while you make the sauce.

START THE RED WINE SAUCE

On a medium to high heat, and using the same frying pan you used to cook the meat, remove the excess oil, (leaving barely the equivalent of a tablespoon). add 25 grams of butter. then when the butter start foaming add the shallots and cook until they are light brown. add the tablespoon of flour in the pan and mixed well with the shallots for a few minutes. add now the red wine in stir well and leave to reduce for 3 to 4 minutes. while the wine is reducing, carve you meat and place it in large serving dish.

FINISH THE SAUCE AND SERVE

now that the wine has reduce, turn you the heat off season the sauce with the sugar, salt and pepper and pour the meat juice left of on your chopping board back the pan. add the rest of the butter a handful of chopped parsley stir well then pour the sauce all over your meat.

Serve.

Going one step further: if you want to go further just before pouring the sauce on the meat pour 50 ml of cognac over the meat and flambee. when the flame goes off, pour the red wine sauce over you meat.