Côte De Bœuf 1.2kg Et Galette De Pommes De Terre Recipe

Time1h 30m

Serves4

Bone-in Rib Eye with Potato Galette and Bordelaise Sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Sauté Shallots
In a saucepan, melt 25g of butter over medium heat. Add finely chopped shallots and sauté until softened, about 3 minutes.
2
Add Wine and Reduce
Pour in the red wine and bring to a boil. Reduce the heat and simmer until the wine is reduced by half.
3
Combine with Beef Stock
Add beef stock to the pan and simmer until the sauce thickens, about 15 minutes. Remove from heat and whisk in remaining butter and chopped parsley.