Have your butcher trim the fat and other trimmings off the rib steak. Keep these trimmings and discard the fat. Fry the rib steak and its trimmings, put the steak onto a hot serving dish. Discard the trimmings. Salt, pepper, keep warm without any further cooking. Deglaze the frying pan with 1 1/4 cups of red wine and the finely chopped shallots. Reduce by 3/4, scrape with the back of the fork to dissolve all the juices. Add 3 tablespoons of wine with 1 teaspoon of cornstarch. Boil while stirring. Salt, pepper and add the butter cut into pieces, whipping continuously to thicken the sauce. Pour over the rib steak. Serve with French fries.
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1 rib steak, weighing 2 2/3 lbs
6 shallots, finely chopped
1 pint strong red wine: Chëteauneuf-du-Pape, Gigondas, Cahors
1 tsp cornstarch
salt, pepper
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15
mn
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30
mn
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We recommend you to drink with this dish the same wine which was used in the sauce (Chëteauneuf-du-Pape, Gigondas, Cahors).
