Ribeye steak


°2 ribeye of 400 g
°4 shallots
°125g Butter
°1 tbsp. peanut oil
°1 sprig of thyme
°75cl Red wine
°4 good potatoes
°1 frying bath
°Sprigs of chervil (a little)


Leave the steaks for 1 hour at room temperature. Heat 20 g of butter in a frying pan, when it foams, grill the steaks for 4 minutes on each side. Salt, pepper. Keep warm.
Remove the fat from the pan without scraping up the cooking juices. Add 20 g of butter and the oil, then melt the peeled and chopped shallots for 10 minutes over low heat. Salt, add the crushed pepper and the stripped thyme.
Pour the wine into the pan, bring to the boil then reduce by half over high heat, about 5 minutes.
Incorporate the rest of the very cold butter in pieces, shaking the pan to melt it.
Peel the potatoes and cut them into fries. Rinse and pat them dry. Fry them in the oil bath and drain them carefully.
Serve the meat with the sauce and fries, decorated with chervil.

Enjoy !