Bordeaux sauce and piece of beef


  • 1 beef rib of 1 kg

For the sauce

  • 3 shallots
  • 250g butter
  • 15 cl of Bordeaux red wine
  • 1 bunch of thyme
  • 1 bay leaf
  • 15 cl of veal stock
  • flower of salt


  1. Peel and mince the shallots. In a saucepan, melt 100g of butter and sweat the shallots for 5 minutes. Add red wine, add a few sprigs of thyme and the bay leaf and reduce over medium heat for about 15 minutes, until there is almost no more liquid.

  2. Then pour in the veal stock and let reduce again for around 10 minutes until you obtain 2 to 3 tbsp. tablespoon of liquid. Remove from the heat, add 100g of very cold butter cut into pieces and whisk to emulsify. Adjust the seasoning with salt and pepper, and keep warm in a bain-marie; be careful not to boil the sauce.

  3. Season the beef rib, rub it with crumbled thyme, sprinkle with the remaining butter cut into cubes. Place it on a baking tray and put it in the oven under a hot grill at 220°/th.7-8, cook it for 10 minutes on each side (adjust according to the thickness of the meat). Check the cooking by lightly cutting the meat, and continue it according to your tastes.

  4. Once the meat is cooked, let it rest for 5 minutes covered with a sheet of aluminum foil. Serve the Bordeaux sauce with the sliced ​​beef rib sprinkled with fleur de sel. Accompany with pan-fried green beans.

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