Ribeye Steak with Bordelaise Sauce and Yukon Gold Mashed Potatoes

Ribeye Steak with Bordelaise Sauce and Yukon Gold Mashed Potatoes
Ribeye with Bordelaise Sauce

A classic steak and sauce made easy!


2 ribeye steaks

4 tbsp butter

2 shallots, finely chopped

½ cup dry red wine

1 cup beef stock

2 tablespoons chopped parsley

Garlic powder


black pepper


  1.  Season the steaks with salt, pepper, and garlic powder on both sides. Heat the pan to smoking point and add half the butter and a drizzle of olive oil. Place the steak in the pan and brown it on both sides – give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside to rest as you create bordelaise.
  2. In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
  3. When the shallots are done add the red wine to the pan and give it a good stir with whisk or wooden spoon.
  4. Add the beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.
  5. Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavor and give it an appetizing glossy finish.

Yukon Gold Garlic Mashed Potatoes


4 medium Yukon gold potatoes (peeled and diced)

2 cups chicken broth

2 cloves garlic (crushed)

½ cup heavy cream

2 tbsp butter

Salt and pepper (to taste)


  1.  Boil potatoes and garlic until fork tender.
  2. Drain potatoes thoroughly.
  3. Mash and add heavy cream, butter, and salt and pepper to taste.
    • Jackie
    • December 30th, 2011

    This will be for dinner. Youre amazing. I love this and will be “forwarding” this to everyone I know.

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