Saluyot Delightful Cooking

Ingredients:

1 cup red wine vinegar
1/3 cup cognac or other brandy
½ cup extra-virgin olive oil
1 small onion, diced
1 tbsp. Roughly chopped
fresh rosemary
4 cloves garlic, roughly chopped
2 tbsp. Sugar
Freshly ground black pepper
200 gm. (4 pcs.) Rib-eye Steak

Red Wine Sauce:

200 gm. Butter
80 gm. Shallot
250 ml. Red Wine
600 ml. Demi Glace
5 gm. Fresh Thyme Chopped
Freshly ground black pepper } as needed
Salt

Method:

1. For the steak: Mix the vinegar, cognac, olive oil, onion, rosemary, garlic, sugar, and black pepper to taste in a large non-reactive pan. Add the cubed steak and turn to coat. Cover and refrigerate for 4 hours or overnight.

2. For the sauce: Melt butter and Sweat Chopped Shallot in a sauté pan till transparent, deglaze with red wine and reduce till almost dry. Add in demi-glace and reduce. Lastly, add in seasoning.
Ready to serve.

July 27, 2005 - Manila Bulletin