Rib eye steak Bordelaise with blue cheese puree
Ingredients
For 4 people
4 rib eye steaks or sirloin steaks of about 2 ounces
4 ounces bone marrow, cooked and cut into pieces
1 tablespoon olive oil
6 tablespoons unsalted butter (in pieces)
Herbal rub (see recipe at the bottom of the page)
1/2 cup finely chopped shallots
1 sprig of thyme
Sea salt
Freshly ground black pepper
1 cup beef stock
1 cup red Bordeaux
Watercress as a garnish
Blue cheese puree
750 grams of potatoes
1¾ teaspoon sea salt
125 gram fresh cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
600 grams of Roquefort, or French blue cheese (e.g. Bleu d'Avergne or Fourme d'Ambert)
2 teaspoons freshly chopped parsley leaves
Herbal rub
Mix the following ingredients together:
2½ tablespoons paprika powder
2 tablespoons sea salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne powder
1 tablespoon dried oregano leaves
1 tablespoon dried thyme
Preparation
1) Heat a grill pan over high heat.
2) Spread the steaks with the spices rub, sea salt and the freshly ground pepper.
3) Place the steaks in a grill pan and fry this medium rare for about 3 minutes on both sides.
4) Remove the steaks from the pan and let it rest for 5 minutes.
5) Cut the steaks diagonally thin.
6) While the steaks bake in a casserole do not let 1 dessert spoon of butter brown completely in the pan and add shallots and bake for 3 minutes while stirring.
7) Add the wine and bring to a boil. Then reduce to half.
8) Add the thyme and beef broth and bring to a boil again. Again, reduce it to half.
9) Reduce the heat and gradually whisk in the pieces of butter.
10) Remove the sprig of thyme and add the bone marrow.
11) Add sea salt and freshly ground pepper to taste.
Blue cheese puree
1) Peel the potatoes lengthwise and cut the potato into wedges of 2½cm
2) Put the one medium pan on the fire with a teaspoon of salt
3) The potatoes must be well under water
4) Put on high heat and let boil, then lower and let the potatoes cook for about 25 minutes until they are cooked fork
5) Drain the potatoes in a colander and shake the pan briefly
6) Add the crème fraîche and ¾ teaspoon sea salt and the freshly ground pepper
7) Mash and mix with the fire until everything is well mixed
8) Finally, add the blue cheese and parsley and mix well until all the flavors blend well