Herb-marinated rib-eye steaks with red wine jus
Two hefty (between 250g and 300g) organic rib-eye steaks (to our minds, the most delicious of all cuts, combining tenderness, marbling and depth of flavour), coated in a herby marinade and partnered with a gluggably good deep, rich red wine jus. Defrost steak and jus fully. Heat a frying pan or griddle over a high heat and cook the steaks for 5 minutes on one side, 4 minutes on the other (for medium-rare) or until cooked to your liking. Rest for 5 minutes, covered with foil, while you heat the red wine jus in a saucepan or microwave.
Rib-eye steaks, thyme, rosemary, parsley, Dijon mustard, extra virgin olive oil, salt, pepper. Red wine jus: red wine, port, veal stock (bones, onions, carrots, celery, garlic, pepper, thyme, parsley), rosemary, bay leaves, thyme, butter, salt, olive oil, red onion, garlic. (MILK)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults
Serve the steak with the hot jus, wedges or a potato gratin and a selection of vegetables (eg oven-roast tomatoes, sauteed mushrooms and buttered spinach, beans or broccoli).