Beef Rib Eye with Tarragon Sauce (BBQ)

Beef Rib Eye with Tarragon Sauce (BBQ)
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 4 x 5 to 6 oz
    (4 x 150 to 180 g)

    beef rib eye steaks (3/4 inch, 2 cm)

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • sauce:

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)

    brown sugar

  • 1

    onion, grated

  • 2 Tbsp.
    (30 mL)

    fresh chopped tarragon

  • 2 Tbsp.
    (30 mL)

    butter at room temperature

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • Salt and pepper, to taste

Preparation

Preheat the barbecue to medium.

In a glass bowl, mix all the basting sauce ingredients. Set aside

Oil steaks and cook 3 minutes per side, basting regularly with the sauce.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007