Grilled Ribeye Steaks with Chipotle Sauce
Chipotle puree infuses a traditional wine sauce with a smoky flavor, and a
swirl of creme fralche adds extra body. This version of the traditional
steak au poivre is great for entertaining because the sauce can be made
ahead of time.
Serves 6 to 8
SAUCE
2 tablespoons unsalted butter
4 medium shallots, minced
1 cup dry red wine
1 cup veal or beef stock
1 to 1 1/2 teaspoons Chipotle-Garlic Puree
2 to 3 tablespoons creme fraiche, to taste
Salt and freshly ground black pepper
Four 1-pound rib-eye steaks, about 3/4 inch thick
Salt and freshly ground black pepper
Watercress or parsley sprigs for garnish
1 To make the sauce: In a medium heavy saucepan, melt the butter over medium
heat. Add the shallots and saute for about 3 to 5 minutes, until soft. Add
the red wine, increase the heat to high, and boil for about 5 minutes, until
reduced by half to a syrupy glaze. Add the stock and chile puree and reduce
for about 5 to 8 minutes, until the sauce barely coats the back of a spoon.
Add the creme fraiche and reduce for another few minutes, until the sauce
coats the spoon again. Season with salt and pepper, and set aside.
2 Prepare a grill or a grill pan for medium-high-heat grilling. Season the
steaks lightly with salt and pepper. Grill the steaks for 4 to 5 minutes on
each side, or until medium-rare. Or place in the grill pan and cook, turning
once until medium-rare. Transfer the steaks to a carving board and let rest
for 10 minutes.
3 While the steaks are resting, gently reheat the sauce.
4 Cut the steaks into Vo-inch-thick slices. Spoon some sauce onto each
serving plate and arrange the steak slices, slightly overlapping, on top.
Garnish with watercress and serve immediately.
ADVANCE PREPARATION
The sauce may be prepm-ed up to 4 hours ahead, covaed, and refrigemted.
Reheat gently.
The Taste of the Season by Diane Rossen Worthington
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