Steak with chips and sauce on plate

Rib-eye steak with red wine & pastrami sauce

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(1 ratings)

Prep: 30 mins Cook: 20 mins

Easy

Serves 2

Steak and chips is an unbeatable main course. Try this juicy rib-eye for two with our tangy gherkin ketchup and red wine and pastrami sauce

Nutrition and extra info

Nutrition: per serving

  • kcal851
  • fat62g
  • saturates28g
  • carbs3g
  • sugars2g
  • fibre1g
  • protein60g
  • salt1.8g
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Ingredients

  • 2 rib-eye steaks (about 250g each)
    Rib-eye steak

    Rib-eye steak

    Rib-aye stayk

    Considered one of the tastiest and most elegantly flavoured of steaks, rib-eye steaks are cut…

  • 2 tbsp vegetable oil
  • 80g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 garlic cloves
  • 2 thyme sprigs
  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 100ml red wine
  • 200ml fresh beef stock
  • 50g pastrami, finely chopped
  • 1 green chilli, deseeded and chopped
  • 1 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • chips (use ready-made or see 'Goes well with' for recipe) and gherkin ketchup, to serve

Method

  1. Season the steaks with salt. Heat the oil in a frying pan large enough to fit both steaks, then add half the butter and once melted and foaming, add the garlic and thyme. Carefully put the steak in the pan and cook for 3 mins for rare, 4 mins for medium and 6 mins for well done, flip the steak and repeat. Once cooked, add a squeeze of lemon juice to the pan and spoon the lemony butter over the steak. Transfer the steaks to a warm plate and cover.

  2. Pour off the fat from the pan, discard the garlic and thyme and wipe out with kitchen paper. Place the pan back on the heat, add half the remaining butter, and once melted, add the shallot and fry for 30 seconds, then add the wine and reduce to a glaze. Pour in the stock and bring up to the boil, then add the pastrami and chilli and warm through. Finally, stir in the parsley. Put the steaks on plates and spoon over the sauce, with the ketchup (see recipe below) and chips on the side.

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