Red wine sauce

So, making rib eye steak tomorrow and want to make a nice sauce for it. Got some red wine to use.
Any ideas?

Personally I usually sprinkle both sides with crushed peppercorns and flash fry in a pan. Once the steaks are sealed on both sides, bung it in the oven and roast to your liking (still in the frying pan).

Once that's done, take out the steaks and rest, and fry off some crushed garlic in the juices for a minute or so. Then add a good glug of red wine and some stock (I use the knorr beef liquid stock stuff) and bubble it down for a few mins. If you really want, you can blend it smooth afterwards. Serve poured over steaks and very thick cut chips.

Om nom nom nom.....

VERY finely dice an onion and a clove of garlic, couple of ounces lump of butter in a pan and simmer the onions, don't brown em..... When they've gone all loverly and translucent, add half a bottle of the wine you are drinking with the steak. As Keith Floyd said "never cook with wine you wouldn't drink". For rib eye, I use a nice French Claret, or a Cotes du Rhone, or even a Rioja if you prefer heavier wines.

What wine do you have ?

Reduce it down to about half volume, then add beef stock, I concur with the use of Knorr, but I use the stock cubes. Add a fine sprinkle of tarragon and plenty of black pepper.

Now if yer feeling adventurous, make a roux in another pan and add the stock mix to thicken it, or, if you are worried about rouxs, use cornflour !

Sorry for late reply g8ina. The wine is Hardys Crest Cabernet-Shiraz-Merlot

Ohh yeah, that's nice :) Rib steaks are the best too :)

Id prolly do buttered mushrooms and a nice saff mash to go with that to sop up the sauce :)

Will do thanks. Going to give it a crack now!

Yum :D

I take it that was good then ?

It was! It was very good :P

I had the pork version just now :)

Pork belly slices, cooked at 180C for 40 mins in a roasting bag, when the 40 mins are up, the juices are taken off, and the pork replaced on a tray at 220C for the last 15 mins. Nice crispy fat on the edges, oozing with the lovely flavours that only the fat can hold. I also like some of those nice little sweet bite peppers roasted, just take the top off and scoop out the seeds, then give them that last 15 minutes in the pan with the pork.

Glass of nice Chardonnay poured into a hot pan to flash boil off the booze, then add the meat juices with another Knorr, this time the pork cube. Knob of butter in the pan, black pepper, then thickened with a touch of cornflour.

Charlotte spuds, just gently boiled with a little sea salt.

Now that's what I call Yum !