Ribeye Steak With French Bistro Wine sauce

Ingredients:

400 grams beef
3 tablespoons oil
200ml red wine
50ml cognac
2 Shallots
50 grams butter
1 tablespoon plain flour
1 pinch salt
1 pinch pepper
1 pinch sugar
10 grams parsley

 Directions:

1.COOK THE MEAT

Using a frying pan on high heat, pour the 3 tablespoons of oil in the pan and let the oil heat up until it reaches smoking point.
once the oil has reached the right temperature, brown the steak(s) for 2 minutes on each side.
when done, reduce the heat to a medium-low and continue cooking your steaks until they are cooked the way you like. finally, when done leave the meat to rest on a plate or a tray covered with foil and keep the meat warm while you make the sauce.

- Tips for cooking the meat:
as a rough guide, if you cook one thick piece of meat it as shown in the video, it will take 12 minutes in total to get a medium rare. so once the meat is brown on both side you will leave the meat to cook for an additional 8 minutes, turning it over every 2 or 3 minutes.
when the

2.START THE RED WINE SAUCE

On a medium to high heat, and using the same frying pan you used to cook the meat, remove the excess oil, (leaving barely the equivalent of a tablespoon). add 25 grams of butter. then when the butter starts foaming adds the shallots and cook until they are light brown. add the tablespoon of flour in the pan and mixed well with the shallots for a few minutes. add now the red wine in stir well and leave to reduce for 3 to 4 minutes. while the wine is reducing, carve you meat and place it in large serving dish.

3.FINISH THE SAUCE AND SERVE

now that the wine has reduced, turn the heat off, season the sauce with the sugar, salt, and pepper and pour the meat juice left on your chopping board back the pan. add the rest of the butter a handful of chopped parsley stir well then pour the sauce all over your meat.
Serve.
Going one step further: if you want to go further just before pouring the sauce on the meat pour 50 ml of cognac over the meat and flambee. when the flame goes off, pour the red wine sauce over your meat.

NOTE:
This Rib eye steak in Red wine sauce is a classic bistro dish served in many French regions. The red wine sauce used for this recipe, not a Bordelaise sauce but a simple and quick alternative that can be made “a la minute”. It is called the “wine merchant red wine sauce” and its flavors come from a blend of Beaujolais wine, shallots, meat juices and butter.best cooked in a steel frying pan.