BEAUJOLAIS / EVERYDAY PAIRINGS
RIB STEAK IN BEAUJOLAIS
1 Good-sized rib steak?
1 Well-built Beaujolais?
Thyme, bay leaves?
- Cut the thick rib steak into portions according to the number of people to serve.
- Season and cook to taste, after having coated it in hot butter, then remove the steak and put it on a serving dish.
- Then put the finely chopped shallot in the cooking butter with peppercorns, parsley, thyme leaves, bay leaves and celery. Dampen with a well-built Beaujolais, one third more than the amount of sauce you want at the end. Leave to reduce by 2/3 and thicken at the last minute with a roux (a cooking mixture of flour and butter). Add a little finely chopped garlic, a splash of Cognac and whisk together with fresh butter. Do not boil.
- Finally, put the sauce through a fine sifter over the rib steaks covered beforehand with blanched beef marrow … and serve.
Wine Pairing: Pair with Morgon, a full-bodied, powerful and meaty wine,