It's Good Though…

(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.

Yield: Easily adjustable, but this is for 2 servings

Scott Nowell

This is a generic pan sauce recipe. It should work with almost anything. The stock is listed as beef or chicken, but you can use others depending on the dish. The recipe assumes you have just cooked steak or poultry in a pan on the stove.

• 2sprigs thyme
• 1small shallot, minced
• 2garlic cloves, minced
• ⅓cup beef or chicken stock
• 1½tsp powdered gelatin (optional, see below)
• ⅓cup red or white white
• 1tsp Dijon mustard (optional)
• 2tsp soy sauce
• 1TBS minced fresh chives
• 1TBS minced fresh parsley leaves
• 1TBS minced fresh tarragon leaves
• 2-4TBS unsalted butter, room temperature

Stock: The term stock opens an ocean of possibilities.  The best stock is home made from bones and other reserved scraps from previous recipes.  Canned or boxed stock from the supermarket is always an option, but is a huge step down from home made.  Stock base, in particular Better than Bouillon brand is better than most canned stocks.  Just mix it in water to make instant stock substitute.  Their beef and chicken versions are available in most supermarkets.  Others are available on-line.

Note: If you’re using store bought or bouillon based stock, add the powdered gelatin to the stock and let it sit for 10 minutes.

Pour fat from pan, but do not wipe pan. Add a little oil or butter if pan is too dry. Add thyme (or other herbs) and shallot. Cook for 1-2 minutes. Add garlic and cook for 30 seconds. Add stock, wine, soy, mustard (if desired) and herbs. Whisk to deglaze pan. Bring to boil, reduce to low and cook until reduced by half.

Remove pan from the heat and add butter. Swirl or stir until melted and sauce thickens.