
Rib eye wine merchant
Ingredients
Instructions
- 4 slices Sirloin (200 g each)
- 4 shallots
- 20 cl Red wine
- 1 pinch Sugar
- 1 sprig of thyme
- 1 bay leaf
- 4 sprigs of parsley
- 100 g Butter
- 1 tbsp. tablespoons Oil
- Salt
- Pepper
- Peel the shallots and chop them finely.
- Melt 20 g of butter in a frying pan and add the shallots to fry gently.
- As soon as they become translucent, put on high heat and for in the wine. Add the sugar, the thyme leaves and the crumbled bay leaf.
- Season with salt and pepper and then reduce the sauce by half.
- Meanwhile, wash and dry the parsley. Chop it finely and incorporate this minced meat into 60 g of butter. Chill the preparation.
- Heat the remaining butter and oil in a large skillet.
- Put the meat in it to cook for 3 to 4 minutes on each side. Salt and pepper at the end of cooking.
- Remove the ribeye slices and keep them warm under aluminum foil in a heated serving dish.
- Discard the cooking fat from the pan.
- Strain the reduced wine sauce through a fine sieve.
- For it into the pan and deglaze the cooking juices from the sirloins, stirring with a spatula over high heat.
- Add the parsley butter in small pieces and mix with a whisk to obtain a homogeneous sauce.
- For the sauce over the sirloins and serve immediately.
- Serve with french fries or green beans.
Rib eye wine merchant
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