THE GARLIC-SILK SLABS

(Our Play on Entrecôte Marchand de Vin / Steak with Wine Sauce)

THE GARLIC-SILK SLABS

Ingredients: 2 Ribeye steaks, 2 Shallots (pureed), 200ml Red Wine, 50g Butter, 1 tsp Black pepper, 1 tsp Garlic powder, 1 tsp Sugar, 1 tsp Balsamic vinegar...

Ingredients

  • 2 Ribeye steaks
  • 2 Shallots (pureed)
  • 200ml Red Wine
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Sugar
  • 1 tsp Balsamic vinegar

Cooking Method

  1. The Scorch Sear steaks in 1 tbsp oil on maximum heat for 3 minutes per side until charred; remove.
  2. The Architect Fry shallot puree in the pan until sweet and golden.
  3. The Bloom Add spices and sugar with a 30ml splash of wine; the steam will release the meat essence and spices.
  4. The Swell Add remaining wine; boil for 4 minutes until it reduces to a thick syrup. Whisk in butter off the heat.
  5. The Final Flourish Drench the slabs in the red wine silk; top with raw fresh chives.

Cuisine: French

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