It was created in the Bordeaux region and is a cousin of the “Bordelaise sauce”, another South-West cuisine classic made with beef marrow.
Ingredients (for 2 to 4 people)
Preparation: 20 minutes
Cooking: 10 minutes
- 1 grill and a few vine shoots to cook on the barbecue (or in a frying pan)
- 2 rib steaks
- 4 or 5 shallots
- 10 cl red wine
- 30 g butter
- 1/2 lemon
- 1/4 bunch of flat-leaf parsley
- Ground pepper
- Fleur de sel
Preparation
The sauce
Peel the shallots and cut them into fine strips. Sauté the shallots in a sauté pan with 10 g melted butter until they become tender.
Deglaze with red wine and reduce by a quarter. Add the rest of the softened butter. Season with salt and pepper then add the juice of half a lemon.
Set the sauce aside.
__The meat
Prepare a good-size fire with the vine shoots. As soon as the embers have stopped burning, place your grill on top and wait a moment, then place the rib steaks on the grill.
Sear the rib steaks: 1 minute on each side to obtain a perfectly-cooked rib steak. If you prefer your steak medium-cooked, then give it 1:30 or even 2 minutes each side.
Assembling
Wash, dry and chop the parsley. Add the parsley to the sauce.
Remove the rib steaks from the heat and set them on a plate. Season them with fleur de sel and ground pepper.
Cover the meat with the wine sauce. Serve immediately.
Perfect side dish: sautéed potatoes, ceps (when in season).
Epicurean, creative and curious, Carole adores cooking, aperitifs between friends and fine wine. Her addiction: chocolate! Her habit: bringing back local specialities from her holidays to share with friends and family.