This scrumptious recipe for steak with crimson wine sauce from Stephane Nguyen and Kate Blenkiron of the French Cooking Academy, is straightforward however chic.
To make the colourful crimson wine sauce for this recipe, the pan sauce method makes use of the juices produced from cooking the meat blended with a good-quality wine. In France, we reside by the maxim “cook dinner with wine that you just need to drink.” Now, I’m not saying you want to safe a Bordeaux premier cru to make this recipe, however keep away from the bottom-shelf wine choice. Not solely will this make the sauce shine, however additionally, you will admire a sip or two whereas cooking. For the meat, rib eye is the way in which to go.
For the Steaks (serves 2)
2 prime steaks, ideally ribeye
Salt and freshly floor pepper, to season
1 tbsp (15 ml) cooking oil
For the Sauce
¼ cup (60 g) unsalted butter, minimize into small cubes, divided
2 shallots, finely chopped
½ cup (120 ml) good-quality crimson wine
1 clove garlic, bruised
1 sprig thyme
1 small bay leaf
½ tsp Dijon mustard
2 tbsp (6 g) finely chopped contemporary curly parsley, to garnish
In a medium-sized stainless-steel skillet or sauté pan, warmth the oil over excessive warmth, and sear the steaks. Prepare dinner to your required degree of doneness (ideally medium uncommon), flipping the steak a number of occasions within the pan to cook dinner evenly on either side (this additionally helps produce a number of caramelized juices on the backside of the pan). When cooked, switch the steaks to a plate, cowl with foil and maintain heat within the oven when you make the sauce.
To make the sauce, take away any oil from the pan, soften 1 tablespoon (15 g) of the butter over medium warmth then cook dinner the shallots for 1 minute. Add the wine, garlic, thyme and bay leaf, then enhance the warmth to excessive and scale back till roughly ¼ cup (60 ml) of liquid stays and the sauce turns into syrupy. Flip off the warmth and whisk within the remaining butter, adopted by the mustard. To complete, pour the amassed juices from the steak into the sauce and regulate the seasoning to your liking. Pressure the sauce earlier than serving drizzled over the steak and garnish with the parsley.
Mise en place
Season the steaks with salt and pepper and let sit at room temperature for 20 minutes earlier than cooking. Preheat the oven to 120°F (50°C).
Reprinted with permission from French Cooking Academy by Stephane Nguyen with Kate Blenkiron. Web page Avenue Publishing Co. 2023. Photograph credit score: Kate Blenkiron.
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