RIB-EYE STEAKS WITH BERRIES
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
FOR WINE REDUCTION---
Oil
1 onion, sliced
1/2 cup sliced mushrooms
1 1/2 tbs cracked black peppercorns
1 tbs sugar
6 cups red wine
1 1/2 cups chicken stock
2 sprigs thyme
1 bay leaf
1/2 cup blackberries
FOR STEAKS---
2 rib eye steaks
Salt and Pepper
Oil
2 tbs unsalted butter
6 oz cheese, crumbled
MAKE WINE REDUCTION---Add oil to a pot to cover bottom, add onion, mushrooms and peppercorns. Sweat vegetables 5 min. Add sugar. Add wine, deglaze pan. Simmer liquid until reduced to 1 1/2 cups. Transfer liquid to a bowl. Add thyme and bay leaf. Let infuse 1 hour. Strain into a pan, set aside. *MAKE STEAKS---Heat oven to 350 degrees. Season steaks with salt and pepper. Add oil to 2 skillet to cover bottoms, heat. Add a steak to each skillet, cook 6 min. Add 1 tbs butter to each skillet. Cook, spooning butter over steaks 2 min. Transfer steaks to a baking sheet, transfer to oven, bake until done 3 min. Transfer steaks to a cutting board, let rest 7 min. before serving. *Warm wine reduction until it simmers. Stir in berries, cook 30 seconds. Remove from heat. Slice steaks. SERVE with wine reduction and cheese & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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