Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce

Name: Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 peoplee
Ingredients: 2 oz ribeye steak; 2 tablespoon olive oil; 2 pints cherry tomato; 1 tablespoon thyme; salt; black pepper; 1 tablespoon basil; 1 tablespoon butter; 1 large shallot; 1 ¼ cups red wine; 1 thyme; 2 bay leaf; ½ cup Demi-Glace sauce; ¼ to ½ cup beef stock; salt; black pepper

User Reviews

4

3 reviews

Good

Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings
4 peoplee
Calories
346 kcal
Course
Main Course
Cuisine
French-American Fusion

Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce

Kaitlin Leblanc

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This Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce is a stunning dish that is without doubt sure to please. The steak matches perfectly with the deeply flavorful roasted tomatoes and succulent bordelaise sauce. A truly special dish.

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Ingredients

Servings

2 oz ribeye steak about ¾-inch thick

FOR THE BLISTERED TOMATOES

2 tablespoon olive oil
2 pints cherry tomato Village Farms No. 9 brand
1 tablespoon thyme chopped, fresh
salt Kosher salt and freshly ground
black pepper Kosher salt and freshly ground
1 tablespoon basil chopped, fresh

FOR THE BORDELAISE SAUCE

1 tablespoon butter unsalted
1 large shallot chopped
1 ¼ cups red wine Burgundy, Cabernet or Zinfandel, robust
1 thyme fresh sprig
2 bay leaf or 1 dried, fresh
½ cup Demi-Glace sauce veal or beef
¼ to ½ cup beef stock as needed
salt to taste, Kosher salt and freshly ground
black pepper to taste, Kosher salt and freshly ground

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Instructions

Keep Screen Awake

Liberally salt and pepper the steaks all over

PREPARE THE BLISTERED TOMATOES

Turn broiler on high.
Meanwhile, heat the oil in a large oven-safe skillet, preferably cast iron, over medium-high heat.
Add the tomatoes, thyme and a healthy pinch each of salt and pepper to the skillet.
Cook, stirring occasionally with a wooden spoon, until tomatoes have become soft and starting to release some of their liquid, approximately 12 minutes.
Carefully place the tomatoes in the skillet under the broiler until lightly charred on top, 2 to 4 minutes. Watch closely, as broilers vary.
Sprinkle the blistered tomatoes with the chopped basil.

PREPARE THE BORDELAISE SAUCE

Meanwhile, heat the butter in a medium saucepan over medium-low heat.
Add the shallots and cook until translucent, about 4 to 5 minutes.
Add the wine, thyme and bay leaves and raise the heat to medium-high. Let simmer until reduced by half, about 10 minutes.
Remove and discard the herbs and strain the sauce.
Return sauce to the pan and stir in the demi-glace and ¼ teaspoon each of salt and pepper. Cook for 3 to 4 minutes, stirring often.
Add the beef stock one tablespoon at a time until the consistency is smooth and slightly syrupy. Turn off heat, cover, and set aside.

COOK THE STEAKS AND PLATE THE DISH

Either heat grill to medium-high heat, or heat a large cast iron skillet over medium-high heat.
Grill, or sear, the steaks for about 3 to 4 minutes, per side, for medium-rare, 140°F-150°F.
Let steaks rest for 10 minutes. Meanwhile, gently warm the bordelaise sauce over medium-low heat.
Slice steaks against the grain and place on warmed plates.
Spoon blistered tomatoes over the sliced steaks and drizzle sauce over the top.
Serve at once, passing sauce at the table.