Sauce Bordelaise and Ribeye Steak | Adam Byatt скачать в хорошем качестве

Sauce Bordelaise and Ribeye Steak | Adam Byatt

Steak bordelaise – my way. Serves two people. 1 x 1kg rib eye steak. 2 maitake mushrooms, cut into four and washed 6 shallots medium dice 1 head garlic cut in half Fresh thyme and rosemary 1 whole veal bone marrow brined in 10% brine over night 120ml cabernet sauvignon vinegar 300ml red wine from Bordeaux or cabernet sauvignon 1 small bunch parsley chopped 100g salted French butter 400ml rich beef stock or double brown chicken stock Olive oil, salt and freshly milled black pepper Method Pre heat your oven to 160c Use a large heavy based pan, here I am using a Large Hestan CopperBond Induction Copper Skillet. Allow your steak to be out of the fridge for at least 30 minutes prior to cooking. I would suggest a meat press for this dish. First do all of your preparation, chop the parsley, chop the shallots, cut the garlic and sieve the bone marrow to remove any veins. Reserve these so that you can focus on the steak and the sauce. Heat your pan over a medium heat and add a good amount of olive oil. Season your steak well all over and allow to stand. Once your oil is hot, add your steak and ensure there is full contact with the oil. Use a meat press if you have one. Ensure the heat is continuous and will fry the steak causing the Maillard reaction After 4-6 minutes turn the steak and repeat on the other side. Once the steak is browned, begin browning the edges of the steak also. At this stage you can add the mushrooms to the pan, colour them well and turn once browned. Now add the butter and a little of the bone marrow, add the garlic and the herbs. Basted thee steak and the mushrooms for three minutes. Remove the steak and place onto a tray with the fats, garlic, and herbs. And place into your pre heated oven for 12-15 minutes until the core reaches 55c Remove and allow the steak to rest while you prepare the sauce bordelaise! First and using the same pan, add a knob of butter and sweat the shallots until the just start to colour. This will take 4-6 minutes Deglaze with the vinegar and reduce this fully. Now add the wine and reduce this fully also. Now you can add your stock which will need to be reduced by 50% to be rich and dark. At this stage you can tun off the heat, add 50g butter and the bone marrow and gentle monte these in. finish the sauce with the chopped parsley. Serve the steak sliced into 1 cm pieces with the sauce and the roasted mushrooms. Serve immediately and enjoy! Happy cooking Adam x