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Rib eye Steak with Bordelaise Sauce

2463769886_0173ef3fcc_z

rating

  • Current rating: 4.0/5
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1 rating
15
prepare
25
cook
1
serves

INGREDIENTS

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

INSTRUCTIONS

  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

notes

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

ChefEugene

ChefEugene
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!

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