Steak with red wine sauce, also known as Steak Bordelaise, is a delicious restaurant quality dish that you can easily prepare using just a skillet, an oven, and some simple cooking techniques. Join Eric from Simply Elegant Home Cooking as he demonstrates this delicious French recipe. Some of the most important elements to this dish are to buy high quality ingredients. You want to use homemade beef stock, a good quality red wine that you would enjoy drinking, as well as a thick cut, nicely marbles ribeye steak. A high quality NY strip steak would substitute nicely for the ribeye.
Ingredients:
-1 thick cut ribeye steak (approximately 1 lb)
-1 tablespoon neutral cooking oil
-1/2 cup homemade beef stock
-1/2 cup good quality red wine
-1 large sprig of fresh thyme
-2 cloves garlic
-2 small shallots
-1 tablespoon butter
-salt and pepper to taste
Directions:
-Remove steak from the fridge an hour before cooking.
-Preheat the oven to 400 degree f.
-Shortly before cooking, use a paper towel to blot the steak as dry as possible on all sides and edges.
-Liberally season the steak with salt and pepper, using your hands to press the seasoning into the meat.
-Preheat a large stainless steel skillet on medium high heat and oil the oil.
-Once pan is up to full temperature, add in the ribeye steak.
-Sear on each side for 2 1/2 minutes and do not move the steak at all other than to flip.
-Sear each edge for about 1 minutee.
-Remove steak to a clean oven safe plate or dish and turn off the heat on the skillet.
-Add in the garlic and shallots and saute for about 1-2 minutes.
-Deglaze with the red wine.
-Turn the heat back on to medium high and use a spatula to scrape away any browned bits from the bottom of the pan.
-Add in the fresh thyme.
-Once the sauce is at a rapid simmer, add the steak into the preheated oven and cook for about 4 minutes or until desired doneness is reached.
-When the red wine sauce has reduced in volume by about half, add in the beef stock and reduce again until thick and syrupy.
-Remove steak from oven after 4 minutes and add any accumulated juices into the sauce.
-Once sauce is thick, turn off the heat and add in the butter. Move the butter around with a spatula until it has fully incorporated into the pan sauce.
-Slice the steak, strain all of the solids out of the red wine pan sauce, serve, and enjoy!