Page 110 - YC Cooking School

10. Strain the stock and reduce it down to 1L.

For the red wine sauce

1. In a separate saucepan, fry the beef offcuts until dark brown and caramelised.
2. Add the vegetables and herbs and cook until golden brown.
3. Add the brown sugar and allow the sauce to caramelise.
4. Deglaze with the balsamic vinegar and add 500ml red wine.
5. Add the 1L of reduced beef stock to the pot and leave to simmer for approximately 30
minutes or until the sauce has reduced by a third. Continue to skim if any impurities

rise to the surface.
6. Strain and adjust seasoning before serving.
7. If the sauce needs to be thickened, whisk together the flour and softened butter until
smooth to create a beurre manié.
8. Add it slowly to the sauce while continuing to whisk.
9. Whisk until the sauce has thickened to your desired consistency.

Serving suggestion: Rib eye steak and marrow bones (serves 3)

What you’ll need:

Ingredients

500g rib eye steak
1 Tbsp (15ml) olive oil
Salt and freshly ground pepper
3 marrow bones, cleaned

Tools

Griddle pan

What to do:

1. Preheat the oven to 200ºC.
2. Drizzle a little olive oil onto the rib eye and season with salt and freshly ground
pepper.
3. Heat a cast iron griddle pan until hot and sear the rib eyed steak until a golden brown
crust has formed.
4. Turn and sear the other side.

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