Grilled Rib Eye Steak, Red Wine Sauce and Roasted Bone Marrow

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Grilled Rib Eye Steak, Red Wine Sauce and Roasted Bone Marrow

– News Article

Served with Nederburg Heritage Heroes The Brew Master Bordeaux-style blend.

Chef: Pete Goffe-Wood

Serves 6

Ingredients:

  • 6 x 180g rib eye steaks
  • 250ml red wine sauce (recipe appears below)
  • 6 marrow bones
  • 300g fine green beans, blanched and refreshed
  • Salt and freshly ground pepper
  • Olive oil

Method:

  1. Season the marrow bones with salt and pepper, place in a roasting pan and then into a hot oven (200ºC) for approximately 20 minutes. Be careful not to overcook the bones as the marrow will simply melt away. Season the rib eye steaks with salt and pepper, then brush with olive oil and cook in a hot pan, or over hot coals, until medium rare. Warm the beans in a pan with a little butter or olive oil. Warm the red wine sauce. Spoon the blanched green beans onto plates and place the rib eye steaks on top of the beans. Drench with red wine sauce (see recipe below), and serve with roasted bone marrow and Nederburg Heritage Heroes The Brew Master Bordeaux-style red blend.
    Red wine sauce

Serves 6

Ingredients:

  • 1 carrot
  • 2 sticks celery
  • ½ onion
  • 20g butter
  • ½ tsp curry powder
  • 500ml red wine
  • 250ml fish stock
  • 250ml chicken stock
  • 1 tblsp corn flour
  • Salt and freshly ground pepper

Method:

  1. Roughly chop the vegetables and sauté in butter in a pan until soft. Add the curry powder and fry for 30 seconds. Season with salt and pepper. Add all of the liquid and bring to the boil. Reduce the heat and simmer until the liquid has reduced by three quarters. Mix the corn flour with a little water and whisk into the sauce to thicken. Strain the sauce.