Cajun Ribeye Burgundy Recipe
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Ingredients : Cajun Ribeye Burgundy Recipe
4 (6-ounce) beef rib eye steaks, cut 1-inch thick
3 tbsp Cajun spice mix
1 tbsp olive oil
2 tbsp fresh oregano, chopped fine
1 tbsp fresh thyme, chopped fine
1 tbsp fresh rosemary, chopped fine
1 tsp garlic, minced
1 cup Burgundy wine
Salt and pepper to taste
Rub steaks on both sides with Cajun spice mix, adding salt and pepper to
taste.
In a heavy skillet, preheated over high heat, quickly brown the steaks 2
minutes on each side. Remove steaks to platter.
Reduce heat to medium and add oil. Saute herbs and garlic in oil until
fragrant and slightly brown.
Reduce heat to low and add Burgundy. When wine starts to bubble, return
steaks to skillet. Reduce heat to a simmer. Cover and cook for 5 minutes.
Remove steaks to platter and keep warm. Boil liquid until reduced by half.
Spoon sauce over steaks and serve.
Description:
"This recipe was the winning entry in the 1997 Texas Beef Cookoff."
Source:
"The Texas Beef Council"
S(Internet Address):
"http://www.txbeef.org"
T(Cook Time):
"0:20"
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Per Serving (excluding unknown items): 33 Calories; 3g Fat (91.6% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Preparation Time: 0:10
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