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Ribeye BordelaiseMano Rafael from Le Fou Frog

Ribeye Bordelaise
Posted: 07/31/2012

INGREDIENTS:

Ribeye
16-ounce ribeye - butcher cut, preferably
1/2 teaspoon Italian parsley
1/2 teaspoon thyme
1/2 teaspoon rosemary
2 cloves minced garlic
1 teaspoon sea salt
1 teaspoon olive oil

Bordelaise sauce
1/2 cup red Bordeaux wine
1 teaspoon red wine vinegar
1/2 tablespoon diced carrots
1/2 tablespoon diced celery
1/2 tablespoon diced onion
1 bay leaf
1/2 teaspoon Italian parsley
1/2 teaspoon thyme
1/2 teaspoon rosemary
2 cups veal stock

Le Fou Frog

INSTRUCTIONS:

Place fresh minced Italian parlsey, thyme, and rosemary on a large plate. Add 2 cloves of minced garlic and sea salt. Stir in extra virgin olive oil. Ribeye should be room temperature. Dredge ribeye on both sides to coat with this mixture.

To prepare Bordelaise sauce, add Bordeaux wine, red wine vinegar,  diced carrots, celery, and onions, bay leaf, and diced fresh herbs to a small pot. Reduce in volume by half over low heat. Add 2 cups veal stock and reduce down to 1-1/2 cups over 15 minutes approximately.

Grill ribeye 2 minutes on each side. Finish in the oven at 350 degrees for 10-15 minutes or until cooked to desired doneness. Pour sauce around plated ribeye and serve.



Cook Time: