Follow Cookwork on Twitter
Follow Cookwork on Facebook

Rib eye Steak with Bordelaise Sauce



  • Current rating: 4.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
1 rating


100ml Oil, Olive
.500 kg Steak, rib eye
20g Butter, unsalted
10g Knorr Chicken Bouillon Paste
50g Shallots, chopped
100ml Port
150ml Knorr Garde D'or Red wine Sauce
10ml Cream, double


  1. 1
    Pre-heat oven to 180ºC/375ºF/Gas 4. Make up seasoning paste by combining the Knorr Chicken paste with the olive oil.
  2. 2
    Brush the steaks with the seasoning paste. Place onto a suitable tray, cover, label and refrigerate until required.
  3. 3
    Melt the butter in a suitable pan over a medium heat add the shallots and cook until softened but with no colour. Add the port and reduce by 2/3, decant in the Knorr Garde D'or Red Wine Sauce and bring to a simmer.
  4. 4
    Place the steaks on to a hot BBQ or Griddle and cook to customers required taste. Remove once cooked and allow to rest before serving
  5. 5
    Finish the sauce with the cream


Serve the steak centre of plate with the sauce either spooned over or in a sauce boat on the side.


Jan 30, 2011 06:44 CST

If you like red meat 2 or3 times a year you may as well serve the best cut!

christian watson

christian watson
Sep 16, 2010 13:07 CDT

I love this recipe...I found a picture from my network. I think that it is nice to include a photo. You may replace or keep this picture. Nice added value. Good luck!

» All comments
» Comments RSS
Log in to leave a comment or Create an account
Spinner Loading