1 rib of beef
250ml of red wine
150g of butter
Half a lemon
salt and pepper
Cooking the rib of beef: Heat 50g of butter and a teaspoon of oil in a large pan. Brown the beef for 5 minutes on each side over a high heat. Continue to cook on a medium heat for 10 minutes on one side and 5 minutes on the other.
The sauce: Peel and finely chop the shallots. Place them in a saucepan with the red wine. Bring to the boil and then reduce for around 10 minutes. Season and add the juice from the rib of beef and the lemon. Remove from heat and mix in 100g of butter in small pieces. Do not return to the heat. Leave to cool for 5 minutes. Season and then cut into slices. Serve with the sauce.
Perfect with Cote-Rotie La Germine !