Rib Eye Steaks With Red Wine Sauce
If you’re following the Montignac diet, save this recipe in your cookbook. We talk about a very satisfying piece of rib-eye steak served with a flavorful red wine and porcini mushroom sauce. You can enjoy your steak as is but also paired with some low glycemic index veggies like broccoli or zucchini.
Ingredients Needed for Rib Eye Steaks With Red Wine Sauce
3 tablespoons of olive oil
1 red onion, diced
1 cup red wine
1 tablespoon red wine vinegar
⅓ cup beef stock
salt
pepper
1 pound rib eye beef, 2 steaks
½ cup porcini, rehydrated
How to Make Rib Eye Steaks With Red Wine Sauce
- Heat 1 tablespoon of olive oil in a skillet and cook the red onion until it softens.
- Add the red wine, red wine vinegar, beef stock, season with salt and pepper.
- Bring the liquid to a boil, then reduce the heat and simmer for 15 minutes.
- Heat 1 tablespoon of olive oil into a skillet.
- Season the rib eye steaks with salt and pepper on both sides. Lay them in the skillet and fry them for 4-5 minutes on each side. Set aside.
- Take another skillet and heat about 1 tablespoon of olive oil in it. Cook the rehydrated porcini mushrooms for 2-3 minutes. Add the wine sauce on them and cook further for 2-3 minutes or until the liquid reduces to a thick sauce.
- Serve the rib eye steaks with the red wine sauce.