Beef Rib Eye with Tarragon Sauce

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

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    olive oil

  • 4

    rib eye steaks 3/4 in. (2 cm) thick each

  • brochettes:

  • 8

    whole marinated artichokes

  • 8

    cantaloupe balls

  • 1

    red pepper, cubed

  • sauce:

  • 8

    fresh sage

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    brown sugar

  • 1

    onion, finely chopped

  • 2 Tbsp.
    (30 mL)

    fresh tarragon

  • 2 Tbsp.
    (30 mL)

    melted butter

  • 2 Tbsp.
    (30 mL)

    olive oil

  • Salt and pepper to taste

Preparation

Preheat the barbecue to medium.

In a bowl, mix all sauce ingredients.

Oil and pepper rib eye steaks; sear on each side.

Baste with sauce and continue cooking 3 minutes per side.

Make fruit and vegetable brochettes; grill 2 to 3 minutes, basting with 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