Traditional recipe: Rib steak in wine sauce

“Wine sauce” is a great classic in French and Bordeaux-style cuisine. Made with shallots and a reduction of Bordeaux red wine, it accompanies red meat dishes marvellously.
It was created in the Bordeaux region and is a cousin of the “Bordelaise sauce”, another South-West cuisine classic made with beef marrow.

Ingredients (for 2 to 4 people)

Preparation: 20 minutes
Cooking: 10 minutes

  • 1 grill and a few vine shoots to cook on the barbecue (or in a frying pan)
  • 2 rib steaks
  • 4 or 5 shallots
  • 10 cl red wine
  • 30 g butter
  • 1/2 lemon
  • 1/4 bunch of flat-leaf parsley
  • Ground pepper
  • Fleur de sel

Preparation

The sauce

Peel the shallots and cut them into fine strips. Sauté the shallots in a sauté pan with 10 g melted butter until they become tender.
Deglaze with red wine and reduce by a quarter. Add the rest of the softened butter. Season with salt and pepper then add the juice of half a lemon.
Set the sauce aside.

__The meat

Prepare a good-size fire with the vine shoots. As soon as the embers have stopped burning, place your grill on top and wait a moment, then place the rib steaks on the grill.
Sear the rib steaks: 1 minute on each side to obtain a perfectly-cooked rib steak. If you prefer your steak medium-cooked, then give it 1:30 or even 2 minutes each side.

Assembling

Wash, dry and chop the parsley. Add the parsley to the sauce.
Remove the rib steaks from the heat and set them on a plate. Season them with fleur de sel and ground pepper.
Cover the meat with the wine sauce. Serve immediately.

Perfect side dish: sautéed potatoes, ceps (when in season).

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