Recette de Cuisine L'Entrecôte Sauce Roquefort, Pommes de terre sautées et Salade verte

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and flank is more affordable.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable and cost-effective.

Season the ribeye steak with salt and black pepper.

Heat a grill or skillet over high heat until very hot.

Cook the steak for 4-5 minutes on each side for medium-rare.

Remove the steak from heat and let it rest for 5 minutes.

Melt butter in the same skillet over medium heat.

Add minced garlic and chopped shallots, sauté until fragrant, about 2 minutes.

Stir in Dijon mustard and cook for 1 minute.

Deglaze the pan with red wine, scraping up browned bits, and simmer until reduced by half.

Add beef stock and simmer for another 5 minutes.

Stir in heavy cream and simmer until thickened, about 3-4 minutes.

Finish with lemon juice, capers, and fresh herbs.

Slice the steak against the grain and serve with the sauce drizzled over.

Cooking Techniques

Spice Level:

Allergens