Ingredients Jump to Instructions ↓

  1. 2 2-inch thick well-marbled boneless ribeye steaks (about 1 pound each), well trimmed Salt and freshly ground pepper

  2. 3 tablespoons grapeseed, French peanut, or unflavored vegetable oil

  3. 24 small to medium shallots (about 4 ounces), peeled

  4. 1 large head of garlic, halved crosswise

  5. 2 cups full-bodied red wine, such as a Rhône wine

  6. 1 tablespoon sugar Herb bouquet:

  7. 3 sprigs parsley,

  8. 1 sprig thyme, and 1/2 imported bay leaf tied together with string

  9. 1 1/2 tablespoons sherry vinegar or red wine vinegar

  10. 1 cup rich unsalted meat stock, degreased

  11. 2 tablespoons unsalted butter

  12. 2 teaspoons chopped fresh flat-leaf parsley

  13. 2 teaspoons minced fresh chives

Instructions Jump to Ingredients ↑

  1. Season the steaks with salt and pepper; rub with 2 tablespoons of the oil. Cover loosely with plastic wrap and refrigerate until ready to cook. Remove from refrigerator 1 hour before cooking. Dry the steaks with paper towels. In a 2-quart nonreactive saucepan, combine the whole shallots, halved garlic head, red wine, 1½ teaspoons of the sugar, ¼ teaspoon pepper, and the herb bouquet. Simmer for 1 hour, or until the liquid is reduced by three quarters. Remove from the heat; discard the herb bouquet and garlic. Scrape the liquid and shallots into a small bowl and hold until ready to finish the dish. Sear the steaks in a very hot, lightly oiled well-seasoned heavy skillet, 2 minutes per side. Using tongs, transfer the steaks to a cake rack and let them rest while finishing the sauce. Blot out any fat in the skillet. Add the vinegar to the skillet and bring to a boil over high heat, scraping up any brown bits from the bottom of the pan. Boil until reduced to a glaze, 2 to 3 minutes. Add ½ cup of the stock and boil down to a syrupy glaze. Add the shallots and red-wine reduction. Stir in 1½ teaspoons of the sugar and cook for 1 minute, or until the sauce begins to glisten. Add the remaining stock and bring to a boil. Pour the sauce into a small saucepan; boil down to ¾ cup and set aside. Wipe out the skillet. Heat the remaining 1 tablespoon oil in the skillet until hot. Return the steaks to the pan and cook over moderately high heat, turning once, to finish to the desired degree of doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a cutting board and let rest for 3 to 5 minutes. Reheat the sauce. Swirl in the butter, 1 tablespoon at a time. Season with salt and pepper to taste. Slice the steaks and arrange the meat on a heated platter. Spoon the shallots and sauce over the steak. Sprinkle with the chopped fresh herbs and serve at once. You want to use a heavy red wine with a high alcoholic content here so that it will reduce to a rich consistency.


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