Cajun Ribeye Burgundy
Winning entry in the 1997 Texas Beef Cookoff.
4 beef rib eye steaks (6-ounces) cut 1-inch thick
3 Tbsp. Cajun spice mix
1 Tbsp. olive oil
2 Tbsp. fresh oregano, chopped fine
1 Tbsp. fresh thyme, chopped fine
1 Tbsp. fresh rosemary, chopped fine
1 tsp. garlic, minced
1 cup Burgundy wine
-- salt and pepper to taste
Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste.
In a heavy skillet, preheated over high heat, quickly brown the steaks 2
minutes on each side. Remove steaks to platter.
Reduce heat to medium and add oil. Saute herbs and garlic in oil until
fragrant and slightly brown. Reduce heat to low and add Burgundy.
When wine starts to bubble, return steaks to skillet. Reduce heat to a
simmer. Cover and cook for 5 minutes.
Remove steaks to platter and keep warm. Boil liquid
until reduced by half. Spoon sauce over steaks and serve.
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