Rib Steaks with Wine Sauce
By corlear
Entrecôte Beaujolaise Lyonnais
Preparation 5 minutes
Cooking: 15-20 minutes
Easy
- 4
Ingredients
- 2 rib steaks, each 14 oz trimmed wetght
- 1/4 cup butter
- 3/4 cup Beaujolais or other good dry red wine
- 1 medium sized onion, finely chopped
- 3 shallots, timely chopped
- salt
- pepper
Preparation
Step 1
The steaks should be about 1 - 1 1/2 in thick; trim off most of the fat. Season with salt and freshly ground pepper. Heat the butter in a skillet large enough to take both the steaks and cook them over moderately high heat for 5—8 minutes on each side (depending on whether you like them very rare or medium rare). Transfer them to a heated serving dish, leaving the butter behind in the skillet.
Add the onion and shallots to the skillet and fry until they are golden brown; pour in the wine and scrape the deposits free with a wooden spoon as it boils. Add a little salt or pepper if needed and pour over the steaks.
Carve the steaks at table. Paul Bocuse’s version of this recipe calls for an anchovy fillet to be crushed into the browned onions and shallots; no more salt is needed.