Ribeye steaks with red wine shallots & béarnaise sauce

If you want to add an extra kick to your steak, or want to try something a bit different from the usual steak toppings, try this delicious recipe with red wine shallots.

Serves: 4

What you need:

For the 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

For the béarnaise sauce:

• 3 tbsp 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

For the ribeye steaks:

• 4x250g British ribeye steaks
• A little cold pressed rapeseed oil and a knob of butter
• Sea salt and black pepper

What to do:

Red wine shallots method:

1. Peel the shallots, trim tops and root ends.
2. 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.
3. Add the wine; reduce again until 2 tablespoons are left. The shallots should be tender by now.
4. Remove from heat and add another 1/2 tbsp. of butter. Check seasoning before serving.

Béarnaise sauce method:

1. Put the vinegar, shallots and peppercorns into a small pan with two tablespoons of w ater.
2. Bring to the boil; simmer until very little liquid is left.
3. Put the egg yolks and reduced 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.
4. 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.

Ribeye steaks method:

1. To cook the steaks, heat a frying pan or a griddlepan over a medium heat then add a good dash of rapeseed oil and a knob of butter.
2. 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, some thick cut chips and the Béarnaise sauce

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy