posted by Ann Sanders 12-17-102 2:03 PM
Rib Eye Steak with Port and Roasted Shallot Sauce
6 lg. shallots, peeled and quartered
3 tsp. olive oil
6 cups (or 1-750-ml. bottle) tawny or ruby port
4 tablespoons butter, diced
salt
4 (10-12 oz.) ribeye steaks
Salt and freshly ground pepper
Heat oven to 350.
In a bowl toss the shallots with the olive oil to evenly coat. Arrange the shallots in a single layer on a baking sheet, cover with foil, and roast to 15 minutes, or until they are soft and just beginning to brown. Let cool then mash with a fork to puree.
In large saucepan over medium heat, bring the port to a boil and cook until reduced by 2/3rds, 30-40 minutes. Add 2 tablespoons of the shallots, whisk in the butter, and season to taste with salt. Remove from heat and keep warm.
Season steaks on both sides with salt and pepper and place in a baking dish. Pour the port sauce over the steaks and refrigerate to 20-30 minutes.
Preheat oven to 475. Heat grill pan or skillet over high heat until hot. Add the steaks and sear well, 3-4 minutes per side. Transfer the steaks to a baking sheet. Place the steaks in the oven and cook for 5-6 minutes for med. rare. Let stand for 5 minutes before serving with the warm reserved sauce.