Recipe for Ribeye Beef Steak with Wine and Blueberry Sauce. Sauce prepared from fried shallots, mushrooms and peas. Then Pour red wine, port, beef broth and evaporate excess fluid. Rosemary, bay leaf and infused for an hour, filtered and boiled with blueberries. Steaks are first fried in a pan then brought until cooked in the oven. The meat is sliced and served with sauce and blue cheese. Share with friends: 
Photo of the dish: Kon Pulos Time: 3 hours. 30 min. Difficulty: medium Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For wine sauce:
- 4 tbsp. dry red wine
- 2 tbsp. ruby port
- 1/2 tbsp. blueberries, blackberries or blueberries
- Rapeseed oil
- 2 large shallots, sliced (approximately 1 Art.)
- 1/2 tbsp. sliced porcini mushrooms
- 1.5 tbsp. l peppercorns, pre-crushed
- 1 tbsp. l Sahara
- 1.5 tbsp. veal broth (or a mixture of beef and chicken broth)
- 2 sprigs of thyme
- 1 bay leaf
For steaks:
- 2 ribeye steaks (portioned piece of meat on the bone, cut from middle part of the back of beef carcass) 675 gr. each (4.5 – 5 cm. thick)
- Coarse salt and freshly ground pepper
- Rapeseed oil
- 2 tbsp. l (30 gr.) Unsalted butter
- 170 gr Maytag blue cheese crumbled
Recipes with similar ingredients: beef, blue cheese, wine red, port, shallots, white mushrooms, black pepper, thyme, bay leaf, blueberries, blackberries, blueberries
Recipe preparation:
- Prepare the wine sauce: in a large pot of neutral material add rapeseed oil so that the bottom is completely closed. Place the pot over high heat. Before as the oil begins to smoke add shallots, mushrooms and pepper peas, then reduce the heat to medium. Fry vegetables in 5 minutes until brown pieces appear on the bottom of the pan. Then add sugar and pour red wine and port. Deglaze pan, scraping burnt pieces from the bottom. Evaporate the liquid over low heat to a volume of about 1.5 tbsp. It will take about 40 minutes. Add the broth and cook another 15 minutes, until the liquid is respected to 1.5 tbsp. Carefully remove all formed the foam.
- Pour the sauce into a heatproof bowl. Add thyme and laurel sheet, then cover tightly with cling film. Let it brew 1 hour. Strain into a pan through a fine sieve and set aside side.
- Cook steaks: use for cooking upper and lower levels of the oven. Preheat the oven to 175 degrees. Dry the meat thoroughly and season generously with salt and pepper. at both sides. Pour enough rapeseed into 2 large pans oil to close the bottom (approximately 2 tbsp. each) and put them on a strong fire. Before the oil starts to smoke, put a steak on each pan and cook for 6 minutes. Lift the steaks and make sure that the desired crackling. Turn the meat over with tongs and add to each pan for 1 tbsp. l (15 gr.) Butter. Cook 2 more minutes, tilting the pan and greasing the steaks with butter.
- Place the steaks on a baking sheet with high edges, place in bake and bake for 3 minutes until the thermometer shows the temperature at 50 degrees (medium roast). Put the steaks on the chopping board and leave 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.
- Cut the meat off the bone in one piece with a sharp knife, then cut it across the fibers. Serve with wine sauce and blue cheese.
