Rib-Eye Steak with Bordelaise Sauce

21 Jan, 2021

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Preparation Time

20 mins  

Cooking Time

30 mins

For the Sauce Bordelaise:
Red Wine200ml
Chicken Stock300ml
Soy Sauce20ml
Carrots, roughly chopped4
Rapeseed oil2Tbsp
Red onion1
Garlic cloves, crushed3
Thyme3 sprigs
Bay leaves5
Corn flour1Tbsp
For the mash:
Potatoes, peeled & cubed4
White pepper, powdered1Tsp
Salt & cracked black pepper
For the Steak:
Rapeseed oil2Tbsp
8oz Rib-Eye Steak2
Rosemary1 sprig
Thyme1 sprig
Garlic cloves, crushed2

Scrumptious Steak for two

Local Grocers friend dining_with_dec is a local man who loves local produce.  He has sent us a recipe for Waterloo Cottage Farm‘s Rib Eye that will make your mouth water.

Dec is a self-taught cook who has developed a long-term relationship with cookery and her cultures from all over the world. He is passionate about his hometown of Northampton and and likes to support local small businesses. You can find more of fantastic recipes on his website.

“So I’ve got a steak ? and I couldn’t think of a better dish than a french inspired bordelaise sauce with mashed potatoes and steamed vegetables.”


  1. 1. Starting with the sauce, soften the onion in the oil for 5 minutes. Add the garlic and cook for a further 3 minutes.  Then add the carrots, thyme, bay leaves, red wine, stock and soy sauce. You can find our recipe for chicken stock here.
  2. 2. Bring to a boil and then reduce the heat to a simmer. Cook the sauce until the carrots soften and then add 20ml water and the corn flour. Once the sauce has thickened strain it separating the veg.
  3. 3. Boil the potatoes until they are soft. Strain them and return them to the saucepan. Add the mayonnaise, butter, white pepper, milk and season with salt and cracked black pepper. Whisk with a power whisker.
  4. 4. Put a heavy bottomed frying pan on a high heat. Add the oil and once it is hot add the steaks to the pan. Fry each side for approximately 3 minutes. Add the butter, rosemary, thyme and garlic and baste the steaks. Once cooked to your liking rest for 5 mins before plating. Serve with steamed vegetables.

Strictly this sauce should be made with claret but Waterloo Cottage Farm stock a delicious Cotes du Rhone that will work well with this dish.

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