Chef Time!

Chef Time!

Sunday, April 8, 2012

When Beef Never Tasted So Good!

But don’t take my word for it, try it and see for yourself. This is a very simple dish, but you won’t have to tell your friends and family that. After serving to them and after they stuff themselves silly, they would think that you spent hours in the kitchen preparing this beef.
cajun ribeye burgundy

Cajun Ribeye Burgundy
4 (6oz.) Ribeye steaks, 1 inch thick
3 tbsp. Cajun spice mix
1 tbsp. Olive oil
2 tbsp. Oregano, chopped fine
1 tbsp. Thyme, chopped fine
1 tbsp. Rosemary, chopped fine
1 tsp. Garlic, minced
1 c. 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 over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to a platter. Reduce heat to medium, add oil. Sauté herbs and garlic in the heated oil until fragrant and slightly browned. Reduce heat to low and add Burgundy. When the wine begins to boil, return steaks to the wine mixture in the skillet. Reduce heat to 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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