
Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce
Ingredients (16)
- 2 10 oz ribeye steaks
- FOR THE BLISTERED TOMATOES:
- 2 tbsp olive oil
- 2 pints Village Farms No. 9 Cherry Tomatoes
- 1 tbsp fresh thyme
- Kosher salt and freshly ground black pepper
- 1 tbsp fresh basil
- FOR THE BORDELAISE SAUCE:
- 1 tbsp unsalted butter
- 1 large shallot
- 1 1/4 cups robust red wine
- 1 fresh thyme sprig
- 2 fresh bay leaves
- 1/2 cup purchase demi-glace
- 1/4 to 1/2 cup beef stock
- Kosher salt and freshly ground black pepper
Directions
Learn how to make this recipe at How To Feed A Loon