French recipe
Entrecote With Shallot Sauce
Ingredients
- 2 (10 oz) ribeye steaks (entrecote)
- 3 large shallots, finely minced
- 1/2 cup dry red wine
- 1/4 cup beef broth
- 2 tbsp red wine vinegar
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh chives, chopped, for garnish
Contains: dairy, sulfites
How it starts
- 1
Season the ribeye steaks generously on both sides with salt and pepper.
- 2
Sear the steaks in a hot skillet with olive oil for 3-5 minutes per side for medium-rare.
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