Balsamic shallots sauce for rib eye steaks

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel the shallots and quarter them lengthwise. Wash the thyme, shake dry and pluck off the leaves. Peel and wash potatoes, cover and cook in salted water for about 20 minutes.

2. 2

   Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Pat steaks dry. Heat 3 tablespoons of oil in a large pan. Fry the steaks in it in two portions on each side for approx. 2 minutes.

3. 3

   Season with salt and pepper, remove from the pan (keep the pan with the frying fat) and place on a baking tray. For pink roasted steaks (medium), continue roasting in a hot oven for 20-25 minutes.

4. 4

   For the sauce, heat 1 tablespoon of oil and butter in the frying fat. Brown the shallots all around. Add thyme. Sprinkle with sugar and caramelize lightly while stirring. Add vinegar and stock. Bring to the boil and reduce over a low to medium heat for 18-20 minutes until slightly thick.

5. 5

   Season to taste with salt and pepper.

6. 6

   For the mashed potatoes, peel the garlic and cut into slices. Heat 2 tablespoons of olive oil in a saucepan. Fry the garlic until golden brown. Add milk. Drain the potatoes and add the garlic milk.

7. 7

   Mash everything with a potato masher. Take the meat out of the oven and let it rest for about 5 minutes wrapped in foil. Serve with sauce and mashed potatoes.

Nutrition Facts

KCAL
850 kcal

CARBS
57 g

FATS
37 g

PROTEINS
70 g