Rib-eye Steak with Red Wine Sauce and crushed New Potatoes

Ingredients – Serves 1

  • 200g Rib-eye steak
  • 1 White onion
  • 1/2 Red onion
  • 2 Garlic cloves
  • 230ml Cooking red wine
  • 1 Beef stock cube
  • 2 Bay leaves
  • 1 tsp dried Thyme
  • 4 New baby potatoes
  • 1/2 Green/red pepper
  • 6 slices Cucumber
  • 1 sliced Tomatoes/4 Cherry tomatoes
  • Few leaves of Gem/Rocket/Leaf lettuce
  • Dash Balsamic vinegar

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Method

  1. Wash potatoes skin on and put them in a pan of water, add some salt if you wish.
  2. Heat up a frying pan whilst chopping roughly the white onion and garlic.
  3. Add some olive oil to heated pan and place meat to be sealed.jas-ribeye-steak
  4. Start preparing your salad, wash/chop lettuce, tomatoes, red onion, peppers and cucumber.
  5. Turn over the meat, add in the chopped white onion and garlic.
  6. Add your bay leave and thyme.
  7. Finish off your salad by the time meat is sealed from both sides.
  8. Remove the meat from pan leaving the onions and garlic to sauté a little longer.
  9. Add red wine, bring to the boil and reduce by half the amount poured. Add beef stock, bring to boil and let reduce once again.jas-redwine-sauce
  10. If you’d like your meat to be cooked further, you can put it back in pan with sauce and cook to desired palate.
  11. Potatoes are done by now, remove water and crush them with a masher. Add some butter if you wish.

 

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