RIB-EYE STEAK WITH RED WINE & PASTRAMI SAUCE

Rib-eye steak with red wine & pastrami sauce image

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

Provided by Tom Kerridge

Time 50m

Number Of Ingredients 13

Ingredients

2 rib-eye steaks (about 250g each)
2 tbsp vegetable oil
80g butter
2 garlic cloves
2 thyme sprigs
½ lemon , juiced
1 shallot , finely chopped
100ml red wine
200ml fresh beef stock
50g pastrami , finely chopped
1 green chilli , deseeded and chopped
1 tbsp chopped parsley
chips (use ready-made or see 'Goes well with' for recipe) and gherkin ketchup, to serve

Steps:

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.
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.

Nutrition Facts : Calories 851 calories, Fat 62 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 60 grams protein, Sodium 1.8 milligram of sodium