Steak With Red Wine Sauce (Entrecôtes Vigneronnes)

Here's 1 mode to delight and astonishment the large carnivores astatine your table: a thick, juicy steak with a classical vino sauce.

It's a midweek splurge, to beryllium sure, and chances are bully that you'll person to inquire the butcher to chopped a rib-eye 1 3/4 inches tall. (Or you tin usage regular-cut rib-eyes; spot the VARIATION, below.) But the nutrient volition beryllium unmistakably tender, with leftovers worthy of a fewer steak sandwiches a time oregon 2 later. If you don't person thing successful peculiar to celebrate, marque it arsenic an homage to Paul Bocuse, the French cook who created personage presumption for edifice toques.

Serve with a Dijon-vinaigrette-dressed crockery and large steak knives.

Ingredients

Nutritional Facts

Per serving

• Calories

  450

• Fat

  25 g

• Saturated Fat

  12 g

• Carbohydrates

  6 g

• Sodium

  190 mg

• Cholesterol

  160 mg

• Protein

  45 g

• Sugar

  2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Paul Bocuse: Simply Delicious,” by Paul Bocuse (Flammarion, 2015).

Tested by Bonnie S. Benwick.