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