Ribeye steaks with wine-berry sauce and blue cheese

Votes: 1

Photo of the dish: Con Pulos

Time: 3 hours 30 minutes
Complexity: average
Servings: 4

Recipe for beef ribeye steak with wine and blueberry sauce. Sauce It's made with sautéed shallots, mushrooms, and peppercorns. Red wine, port, and beef broth are then added, and the excess liquid is evaporated. Rosemary and bay leaves are added to the sauce, which is then left to infuse for an hour, strained, and simmered with blueberries.
The steaks are first pan-fried and then finished in the oven. The meat is sliced and served with sauce and blue cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the wine sauce:

4 cups of dry red wine
2 cups ruby port
1/2 cup blueberries, blackberries, or bilberries
Rapeseed oil
2 large shallots, sliced (about 1 cup)
1/2 cup sliced porcini mushrooms
1.5 tbsp. peppercorns, pre-crushed
1 tbsp. sugar
1.5 cups veal broth (or a mixture of beef and chicken broth)
2 sprigs of thyme
1 bay leaf

For steaks:

2 ribeye steaks (a portioned piece of meat on the bone, cut from the middle part of the back of a beef carcass)
675 g each (4.5 – 5 cm thick)
Coarse salt and freshly ground pepper
Rapeseed oil
2 tbsp (30 g) unsalted butter
170 g Maytag blue cheese, crumbled

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, blue cheese, red wine, port, shallots, porcini mushrooms, black pepper, thyme, bay leaf, blueberry, blackberry, blueberry

Cooking the dish according to the recipe:

Prepare the wine sauce: In a large, neutral saucepan, add canola oil until the bottom is completely covered.

Place the pan over high heat. Just before the oil begins to smoke, add the shallots, mushrooms, and peppercorns, then reduce the heat to medium.

Fry the vegetables for 5 minutes until brown bits appear on the bottom of the pan. Then add the sugar and pour in the red wine and port.

Deglaze the pan, scraping up any browned bits from the bottom. Reduce the liquid over low heat until it reduces to about 1.5 cups. This will take about 40 minutes.

Add the broth and cook for another 15 minutes, until the liquid has reduced to 1.5 cups. Carefully skim off any foam that forms.
Pour the sauce into a heatproof bowl. Add the thyme and bay leaf, then cover tightly with plastic wrap. Let it steep for 1 hour. Strain through a fine-mesh sieve into the pan and set aside.

Prepare the steaks: For cooking, use the top and bottom racks of the oven. Preheat the oven to 350°F (175°C). Pat the meat dry thoroughly and season generously with salt and pepper on both sides.

Pour enough canola oil into two large skillets to cover the bottom (about 2 tablespoons each) and place them over high heat. Just before the oil begins to smoke, add a steak to each skillet and cook for 6 minutes.

Lift the steaks and check for the desired browning. Turn the meat over with tongs and add 1 tablespoon (15 g) of butter to each pan. Cook for another 2 minutes, tilting the pan and brushing the steaks with butter.
Place the steaks on a baking sheet with high edges, place in the oven, and bake for 3 minutes, or until a thermometer reads 122°F (50°C) (medium). Remove the steaks to a cutting board and let them rest for 7 minutes, then serve.
Meanwhile, bring the sauce to a boil. Add the berries and cook for 30 seconds. Remove the pan from the heat.
Using a sharp knife, remove the meat from the bone in one piece, then slice across the grain. Serve with wine sauce and blue cheese.