Steak with red wine shallots
Serves4
Red wine shallots
50g butter
500g shallots
1 tsp sugar
Salt and freshly ground black pepper
2 sprigs thyme
250ml red wine, e.g. Cotes de Rhone
Peel the shallots, trim tops and root ends. Heat the butter in a heavy saucepan and add the shallots. Cook until lightly golden on all sides, add the sugar, a little salt, pepper and thyme. Add the wine; reduce again until 2 tablespoons are left. The shallots should be tender by now. Remove from heat and add another ½ tbsp. of butter. Check seasoning before serving.
Béarnaise sauce
3tbsp white wine vinegar
A shallot, chopped
6 black peppercorns
2 egg yolks
1 tsp Dijon mustard
150g chilled butter cut into dice
1 handful chopped fresh tarragon
Put the vinegar, shallot and peppercorns into a small pan with two tablespoons of water. Bring to the boil; simmer until very little liquid is left. Put the reduced mixture with the egg yolks into a heatproof bowl, and sit over a pan of simmering water, the bottom of the bowl should not touch the water. Add the mustard and whisk well. Add the butter, a little at a time, whisking gently. The sauce will thicken – keep whisking until it is creamy and thick. If the mixture looks like it is going to curdle, add a little cold water or cream and remove from the heat, whisk for one minute then continue.
Rib eye steaks
4x250g British ribeye steaks
A little cold pressed rapeseed oil and a knob of butter
Sea salt and black pepper
To cook the steaks, heat a frying pan or a griddle pan over a medium heat, then add a good dash of rapeseed oil and a knob of butter. When the butter is foaming, add the steaks to the pan and cook on one side for 2-3 minutes for rare, or a little longer for medium, then turn and cook on the other side for the same time. Remove from the pan and rest for 2 minutes and serve with the shallots, the Béarnaise sauce and perhaps some thick cut chips
Save money on food with our coupons. Simply cut them out and take them to the shops with you.
Average rating:
