Beef rib eye with red wine sauce and vegetable purée

Beef rib eye with red wine sauce and vegetable purée

Côte de boeuf sauce au vin rouge purée de légumes

By
From
Taste le Tour
Serves
2

From the Limousin region (centre)

If you’re looking for a great dish to serve with a special bottle of red wine, this is it. It’s easy to prepare but take care not to overcook the beef, and make sure you rest it for at least 5 minutes before carving.

Ingredients

Quantity Ingredient
1/2 tablespoon olive oil
1 400-500 g beef rib eye
250g fresh peas
2 small carrots, cut into small pieces
30g butter
salt
freshly ground pepper
1 shallot, finely chopped
2 tablespoons red wine
60ml strong beef stock

Method

  1. Preheat the oven to 200°C.
  2. Heat the oil in a roasting tray and brown each side of the rib eye for about 2 minutes. Then transfer to the oven and cook for 10–15 minutes, depending on how you like it cooked.
  3. Cook the peas and carrots in boiling water in separate saucepans. Drain each well, then blend them separately with a little of the butter. Season with salt and pepper and keep them warm in the saucepans.
  4. When the rib eye is cooked, transfer it to a warm plate, cover with foil and leave to rest for about 5 minutes.
  5. Melt the remaining butter in the roasting tray. Add the shallot and cook over a low heat for 2 minutes. Add the red wine and bring to the boil. Add the beef stock and simmer for 2–3 minutes.
  6. Carve the beef into 1 cm slices. Spoon the pea and carrot purées onto 2 plates. Top with a few slices of beef, spoon on the red wine sauce and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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