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Ingredients
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Beef
Sauce
Method
Cooking the Steak
- 1
Preparing the Ribeye
Remove the ribeye from the refrigerator and let it come to room temperature (about 30-45 minutes). Season generously with salt and black pepper on both sides.
- 2
Searing the Steak
Heat olive oil in a large skillet over high heat. Once the oil is shimmering, add the ribeye steak. Sear for about 4-5 minutes on each side for medium-rare, or to your desired doneness.
- 3
Making the Sauce
- 4
Sautéing Shallots
In the same skillet, reduce heat to medium, add shallots and sauté until translucent, about 2-3 minutes.
- 5
Deglazing
Add dry white wine to the skillet, scraping up any browned bits from the bottom. Allow to simmer for 5 minutes.
- 6
Finishing the Sauce
Stir in heavy cream and foie gras. Cook on low heat, stirring until the foie gras is melted and the sauce is smooth. Season with salt and pepper to taste.
