I absolutely LOVE meat!! LOVE LOVE LOVE IT! I’m sorry, vegetarians. It’s just one of my favorite things to eat.
I have been really interested in learning more about French cooking, but I was craving a Ribeye steak, so I made a ribeye steak with bordelaise! I get the best of both worlds
Ingredients:
For Steak:
16 ounce ribeye steak
1 teaspoon peanut oil
kosher salt
black pepper
thyme sprigs
entire bulb of garlic
2 tablespoons of butter
For mushroom topping:
4-5 dried porchini mushrooms (if you can find fresh ones use those instead.
1/4 cup of warm water
Porchinis are a wild mushroom, so it may be hard to find)
handful of crimini mushrooms
butter
1/2 thai chili
salt
pepper
For bourdelaise
1 cup of red wine
bacon cut up in small pieces
1 teaspoon of butter
3 shallots
salt
pepper
veal stock (beef stock is fine, too)
For Ribeye:
Add oil to pan turn on heat
Salt and pepper both sides of steak
Once oil is hot, add steak
add 5 cloves garlic and thyme
Keep steak on for about 6-10 minutes depending on thickness of steak
Flip to other side
Keep steak on for about 6-10 minutes depending on thickness of steak
Add butter to pan.
Turn to low heat
Cover the steak with the pan sauce
set aside wrap in foil.
DO NOT CUT STEAK YET. This is important because you want to keep the juices in. You may want to wait 10-20 minutes before you cut
For Sauce:
Cook bacon in a pan
add shallots until translucent
Add red wine
Scrape bottoom of pan for goodness
Keep mixing
Add stock
Add salt and pepper to taste
Stir for about 6-10 minutes
Once sauce thickens, separate the solids from the juice
Keep the juice, throw away the solids
Use a slotted spoon to scoop out the top clear later (this is the fat)
For Mushrooms:
Soak porchini in warm water to soften the porchini
On medium, high heat, add butter to pan
Add cut up Crimini mushrooms to pan.
Add the Porchini mushroom water to the pan
Add Porchini mushroom
salt and pepper to taste
saute for about 5 minutes, until crimini mushrooms are sauteed and soft
Plate steak, then add mushroom and top with bordelaise sauce.
Garnish with fresh thyme and 1/2 a bulb of roasted garlic
I eat mine with some left over red wine! YUM
