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Rib-eye Steak with red wine reduction sauce.

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Joined: Dec 14, 2005


Posted to Thread #29934 at 9:36 pm on Oct 24, 2017

For the first time, I made Julia's Classic Brown Sauce (Sauce Espangole). It took a while but it wasn't hard!

We bought three large rib-eyes for $54. (Thank God this was a small-plate dinner). Sauteed them, then set aside. Added shallots to the pan, then red wine, then some of the brown sauce, and reduced. Easy peasy!

I roasted halved Brussels sprouts and slivered parsnips to go with this, and made Julia's Pommes Duchesse, very small. The steak was sliced with a few nice slices per person. (The chunkier pieces were for the crew.)

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