Valentine’s Dinner

Bordelaise sauce:

-          1 onion, peeled, sliced very thin

-          3 cloves garlic, smashed

-          2 sprigs thyme

-          1 sprig rosemary

-          2 bay leaves

-          1 teaspoon olive oil

-          Salt to taste

-          1 teaspoon black peppercorns

-          2 cups red wine

-          3 cups beef stock or bone broth

-          1/4 pound butter

1.      Add your onions, garlic, herbs, salt, peppercorns and olive oil to a medium saucepot over medium high heat and saute for about 5 minutes, stirring occasionally

2.      Turn your heat to low and continue to cook for 10-12 minutes

3.      Deglaze your pot, turned back up to high heat, with your red wine and bring to a boil, then back down to medium heat and begin reducing your mixture

4.      In a separate pot, turned to medium heat, add your beef stock or bone broth and reduce by half. Once reduced, add your reduced beef stock or bone broth to your other pot with the wine reducing

5.      Keep reducing by another half, turn off the heat and strain your reduced mixture into another pot or heat proof bowl and whisk in your butter. Once the butter is emulsified, season to taste with salt

Steak:

-          12-16 oz ribeye cap (ask for the cap from your butcher!)

-          Salt to season

-          1 tablespoon rendered beef tallow

-          1 sprig rosemary

-          1 spring thyme

-          2 cloves garlic, crushed

-          1 tablespoon butter

1.      Preheat your saute pan over medium high heat

2.      Add your rendered beef tallow

3.      Add your seasoned ribeye cap

4.      Flip your steak every 15-30 seconds, repeat for about 3-4 minutes

5.      Turn your pan heat to low, add your herbs, garlic and butter and baste your steak, being careful not to burn your butter

6.      Continue doing this and flipping your steak for 1-2 minutes, then remove your steak from the pan and let rest for 5 minutes before slicing

To Plate:

1.      Slice your steak after resting, season with Maldon flakey salt and plate alongside your finished bordelaise sauce

2.      We chose to serve ours with sauteed mushrooms crispy potatoes and chives to garnish, but, this steak is good enough to serve on its own, with your beautiful sauce or with any side you choose.

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