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Category: Main Course
Butter-Roasted Rib Eye Of Beef with Red Wine Reduction - TastyPlanner.com
Chef: Rayshan
Mmm…
Recipe Source: Self
Ingredients
2 sprigs of rosemary
4 Cloves of Garlic
2 tablespoons of butter
1 olive oil
1 Sea salt and freshly ground black pepper
1 kg rib eye beef, off the bone and trimmed
1 red wine
Instructions
Shape beef: cover a work surface with a layer of cling film then smooth it out with a tea towel. Trim the cling film with a knife or pair of scissors, then repeat until you have 4-5 layers. Put the beef at one end of the cling film and roll it up, stretching the film as you go to wrap it as tightly as possible. Twist the ends up tight and tuck them under. Wrap in a final layer of cling film then put the beef in the fridge for 15 minutes
Slice the beef into 4 even steaks. Season generously with salt and pepper
Heat olive oil in medium-high pan with a unpeeled cloves of garlic, lightly crushed, and rosemary
Remove cling film from steak and put in the pan, 3 ½ minutes on each side for medium rare
2 tablespoons of butter in for final 1-2 minutes, baste until evenly colored and cooked
Take out steak and leave to rest for 5 minutes
Red wine in, de-glaze pan, reduce
To serve, slice each piece of beef on the diagonal, spoon sauce over, serve immediately
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