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Ben Goldsmith: "Took another reviewer’s Advice and made au jus to…" Read More
13Ingredients
55Minutes
1080Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 ribeye steaks (large, 1 1/2 to 2 inches thick)
- kosher salt (as needed for seasoning)
- black pepper (as needed for seasoning)
- 1 Tbsp. vegetable oil (15ml)
- 2 Tbsp. unsalted butter (28g divided)
- 1 Tbsp. minced garlic
- 1/4 cup minced shallots
- 1 cup red wine (240ml Zinfandel)
- 1 Tbsp. balsamic vinegar (15ml)
- 1 sprig rosemary (plus more for garnish)
- 2 sprigs thyme (plus more for garnish)
- 1 cup beef stock (240ml)
- 1/4 cup parsley leaves (15g roughly chopped)
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NutritionView More
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1080Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1080Calories from Fat680 |
% DAILY VALUE |
Total Fat75g115% |
Saturated Fat28g140% |
Trans Fat0g |
Cholesterol220mg73% |
Sodium810mg34% |
Potassium1400mg40% |
Protein63g |
Calories from Fat680 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A25% |
Vitamin C25% |
Calcium10% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Ben Goldsmith 2 years ago
Took another reviewer’s Advice and made au jus to use instead of just straight beef broth. Also used white onion and did the steaks a little different (on the grill). Turned out really good though! I’m sure it’d be just as good with the broth, if a little thinner and less flavorful. Whatever you’re looking for.
Jennifer Daniels 5 years ago
1st time: Sauteed the shallots first. Separate pan, I sauteed the shrooms with the rosemary, garlic, and thyme. Combined the two pans, then reduced the red wine with balsamic vinegar til a half a cup remained. added chicken stock mixed with the au jus from the tri-tip drippings, then reduced again. Added butter at the end. YUM!
2nd time: This was such a huge hit, that hubby Keith had me make this 2 more times.