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Ingredientes
- 2 Tbsp. butter
- 2 x shallot, minced
- 3 Tbsp. white wine
- 3/4 c. beef stock
- 1/2 Tbsp. brandy, or possibly cognac
- 3 Tbsp. heavy cream
- 1 1/2 Tbsp. minced fresh tarragon
- 1 Tbsp. Dijon mustard Grilled Rib-Eye Steaks coarse salt, freshly grnd black pepper
- 2 x 6 ounce rib eye steak, about an inch thick
- 1 Tbsp. extra virgin olive oil
Direcciones
- Heat the butter in a small saute/fry pan over medium-low heat.
- Add in the shallots and cook till softened, about 5 min.
- Turn heat to medium-high and deglaze the pan with the wine and add in the stock and brandy.
- Simmer the stock till reduced slightly and stir in the cream and tarragon.
- Add in the mustard.
- Season to taste.
- Grilled Rib-Eye Steaks:Heat a grill over medium-high heat.
- Brush the steaks with the extra virgin olive oil and season with salt and pepper.
- Grill the steaks for 3 to 4 min per side till medium rare or possibly temperature cooked to your doneness.
- Serve the steaks with the sauce.
- Rib-eye steaks are well marbled and incredibly juicy as a result, that is why I love them. You can make this recipe with thick Tablespoons-bone steaks or possibly your butcher's favorite cut too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 2 servings | |
| Calories 281 | |
| Calories from Fat 239 | 85% |
| Total Fat 27.19g | 34% |
| Saturated Fat 13.55g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 471mg | 20% |
| Potassium 142mg | 4% |
| Total Carbs 2.35g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.27g | 0% |
| Protein 2.26g | 4% |
