Ribeye in merlot
A nice argentinian recipe. The main course contains the following ingredients: meat, garlic, thyme, shii-take (100 g), red wine, oil, ribeye (`approx. 150 g), shallots, butter or margarine, meat stock, (freshly ground) pepper and salt.
Peel the garlic and crush into a bowl with a spherical side of tablespoon. Finely chop thyme over garlic. Shii-take wipe clean with kitchen paper and halve large copies. Add shiitake, wine and 1 tablespoon of oil to garlic and stir. Place the meat in it and marinate for about 15 minutes, stirring occasionally. Sauté and finely chop the shallots.
Remove meat from marinade and pat dry with kitchen paper. Melt 1 tablespoon of butter in the saucepan and fry the shallots for about 3 minutes on a low heat. Add marinade (with shii-takes) and beef stock. In about 5 minutes shii-take soft and marinade to half to reduce. Meanwhile (grill) pan to be hot. Heat the rest of oil and butter. Roast the meat in about 10 minutes, half-turn. Place on four (preheated) plates. Sprinkle with salt and pepper. Add boiled marinade with shii-take to shortening and stir up loafs. Season with salt and pepper. Merlot gravy and shii-take to distribute meat. Serve with fries and mixed salad.
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