BEAUJOLAIS / EVERYDAY PAIRINGS

RIB STEAK IN BEAUJOLAIS


Ingredients

1 Good-sized rib steak?
Butter?
1 Well-built Beaujolais?
Cognac?
Garlic?
1 Shallot?
Peppercorns
Parsley?
Thyme, bay leaves?
Celery?
Beef marrow

Instructions

  1. Cut the thick rib steak into portions according to the number of people to serve.
  2. Season and cook to taste, after having coated it in hot butter, then remove the steak and put it on a serving dish.
  3. 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.
  4. 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,



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