Ribeye Steak With Red Wine Sauce | French Bistro Recipes

Hello everyone, welcome back. I am super excited today because if you look at my table It's pretty obvious that we're gonna be using some lovely red wine. This is actually a Beaujolais Village wine, which is a very classic famous French. It's not an expensive one. It's like a very hearty You know common people type of wine that I really really love. The recipe of the day we're making is a ribeye steak With a red wine sauce. We're not making the Bordelais which takes too long and you know, it takes a lot of money today We're looking at the sauce Marchand de Vin, which is an alternative cheap and simple option of the red wine sauce, but it's equally delicious Okay. So from what you can see on the screen Over here the ingredients need for that recipe Very few and so it's not a super complicated sauce What I wanted to say or to tell you is read what kind of taste to expect from that sauce and mainly you're gonna have like a red wine Buttery shallot taste. These are the main taste, the main flavors you're gonna find in that sauce Okay, with of course that nice meaty taste. To start off. I'm just gonna show you my garnish This is really for the curious and you don't have to follow this. You can use any garnish you want I'm using my special steel pan and I'm just gonna Deep fry or shallow fry some lovely potatoes in here I'm gonna put in plenty of oil and then I'm gonna add a bit of garlic and a bit of parsley But you know, it's up to you to really do whatever you like Hint of salt not too much with the salt and you have to be easy and just a bit of pepper So when your potato gets a bit of color like this, I've removed the excess of oil Don't worry, you know in France We not always keep the oil, people get a bit scared and then I'm gonna mix my potatoes by hand because this type of pan You don't use a spoon or anything. You basically take your potatoes and By hand, you're gonna start breaking them by moving them in the pan You know, this is the frying and tossing of the garlic so pieces can be go flying on the side. Don't worry It's a bistro style. It's okay. All right now It's been you know cooking a few minutes and I'm just finishing off with some fresh parsley on the top And you hear that sizzle? That's perfect. And again You know, I'm gonna be tossing around and make sure everything is nice and cooked and I'm gonna reserve this in a bowl For later on to serve with my steak. And now we can start our meat So as you can see here, I've got a beautiful Ribeye steak it's very thick and that's gonna take approximately 10 to 12 minutes to cook. So it takes quite some time I've got my pan here again the same frying pan a high heat and I've got four tablespoons of Ground nut oil if you don't know what that is This is it peanut oil and because that's very good for frying. So a very high heat when you Oil reach the smoking point like here. You're gonna immediately Put your meat in there. I've left this for two minutes and I'm gonna turn it over You can see nice and brown color. That's what we want when this is done. I'm gonna put my chop On a low fire on the low heat on the side to let it cook gently So at this time you can use a timer and make sure you cook it for another eight minutes At least to get a medium rare while turning it from time to time. Now that your meat is cooking We're gonna start the shallots on the pan on the side. I take a nonstick pan. I'm gonna melt some butter Okay, my butter is ready. So you put all of your shallots Mix them well into the butter and don't worry if there's a lot of butter because we're gonna use this for the meat And you're gonna let them on low heat Just they just need to sweat. Okay, no coloration Right when your shallots are ready You're gonna filter that butter all over your meat. Okay To infuse the meat already with that nice and strong shallot Kind of taste when it's done put it back on the heat After that you put your shallots in a little container and we're gonna reserve them for the end My meat is now done. And the only thing left to do is to put it on a tray on the side and You have to leave it to rest. So I'm putting a piece of foil And I'm gonna be concentrating on my sauce. Right as soon as your meat is resting. I've put it in a warm Oven just to keep it warm. Make sure it rest nicely. The first step you're gonna do is get rid of the excess of oil Okay So you just want to leave a little bit in there And instead of the oil we're gonna replace that with a nudge of butter As soon as the butter is melted add your shallots and now I'm gonna be adding a tablespoon of Flour that's gonna make sure my sauce is gonna thicken. Time for the wine 20 centilitres Yeah, and we're gonna boil this and reduce this to basically at least until you get only a few tablespoon left All right. Look at that. My sauce has greatly reduced. It's nice and thick and From here, you're gonna basically be adding a pinch of sugar just to cut the acidity of the wine Some salt is very important. Make sure you got enough salt a hint of pepper Okay, so these are all the flavors is gonna go into your into your sauce you mix well you can now put the heat off and We're gonna put the final touch which is basically a little bit of parsley and a tiny extra little bit of Butter and this is has to happen off the heat when you got everything You mix and when the butter has finished to melt we're gonna serve Okay guys the table is served so this is basically a typical French table I've got my potatoes on the side because this piece of meat I've got my lovely meat here and the way it's served Usually it's in a dish, but you would put All of your big steak on there because this is the most important and that dish is actually covered In sauce so as much as we like to see the meat in France We cover the meat with our red wine sauce time for lunch This is really look at these colors the replica of a typical bistro table You would get with that lovely ribeye the red wine sauce Simple potatoes and of course a glass of Beaujolais, you know I love this type of setting and this type of so I'm gonna enjoy this for today for my lunch I hope you enjoyed the video as much as I enjoyed making it and of course like always Send me your comments ask me questions and I try to respond to everything and hopefully I see you all next time on the next Video. Bye. Bye