Rib Eye Steaks with Red Wine Sauce

  • Difficulty: Medium
  • 30 minutes
  • 2 servings
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.


3 tablespoons of olive oil
1 red onion, diced
1 cup red wine
1 tablespoon red wine vinegar
⅓ cup beef stock
1 pound rib eye beef, 2 steaks
½ cup porcini, rehydrated


  1. Heat 1 tablespoon of olive oil in a skillet and cook the red onion until it softens.
  2. Add the red wine, red wine vinegar, beef stock, season with salt and pepper.
  3. Bring the liquid to a boil, then reduce the heat and simmer for 15 minutes.
  4. Heat 1 tablespoon of olive oil into a skillet.
  5. 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.
  6. 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.
  7. Serve the rib eye steaks with the red wine sauce.

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