My husband and I love to watch Top Chef and MasterChef together. We get our inspiration to bake and cook from these reality shows. Besides being grippingly entertaining, they are really educational for noob cooks like us, and I always fantasised being able to serve up gourmet looking food all prettily plated and all some day.
Recently, OBE Organic sent us some Australian ribeye steaks, minced beef and beef cubes. Ooooh, how we love our beef! It didn’t take long before Fatherkao jumped into action, got into the kitchen and worked like a chef, taking inspiration from all the reality TV we’ve been watching.
And then single-handedly, he transformed this…
In a matter of minutes! Looks like somebody’s gonna beat me in fulfilling that crazy dream of mine sooner than I think!
The ribeye steak seared perfectly by him and drizzled with the sauce he made was heavenly. Every bite melted in my mouth and the huge cut that Huber’s Butchery sent us for each portion was so huge it was truly satisfying. I am so not looking at my husband the same way again – man, this man can make a mean plate of steak, and with so much luuurrvve.
Talk about the way through a man’s heart. This woman’s heart has been won over and over with every time he steps into the kitchen. *swoon*
I tried convincing him to share his recipe on my blog, and although he’s pretty hazy on the details and not giving me precise, exact measurements, I managed to make out what went into his red wine sauce.
Here it is; and oh yes, remember to get OBE Organic Beef which is certified 100% organic and natural, free of chemicals and growth promotants, and delivers amazingly great flavour.
Steak in Red Wine Sauce
- Ribeye steaks
- knobs of salted butter
- shallots and garlic
- olive oil for frying
- bottle of red wine (we used a full-bodied Cabernet Sauvignon Merlot South African wine, Nederburg)
- a dash of red wine vinegar
- a ladle of chicken stock (we make ours with carrots, onions and chicken bones)
1) Fry shallots and garlic with olive oil till caramelised, then add a dash of red wine vinegar.
2) Add 4 glasses of red wine. Let the pan’s contents bubble until the wine has reduced by three-quarters.
3) Now add a ladle or two of chicken stock, butter and reduce the rest of the wine, 1-2 glasses at a time. Regularly skim away any impurities by weaving a small ladle in and out of the top of the sauce. Taste regularly and check for seasoning.
4) Heat a grill pan to sear the steaks with oil and cook them, turning once, 4-5 mins for rare, 7-8 mins for medium, 8-10 mins for well done.
5) Serve the steaks on a bed of greens and pour the red wine sauce around. Remember to pass the sauce through a sieve to remove fine impurities.
Disclosure: This post was made possible from the kind folks from Huber’s and OBE Organic who fed the Kaos really good stuff from really good cows.
P/S: Just cannot resist the pun!