Rib Eye Steak with Gravy
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Make your next dinner a winning feast with soft-to-the-bone, sumptuously-marinated Rib Eye Steak, accompanied by mixed-with-red-wine gravy.
- 1 pc Monterey Steak Cut, 3/4 inch thick
- 1/4 cup Magnolia Gold Butter
- 1/4 cup Baron All-Purpose Flour
- 1 pc bouillon cube, dissolved in 1 3/4 cup water
- 1/4 cup red wine
- 1 tbsp Worcestershire sauce
- ground black pepper (to taste)
- 2 head Taiwan garlic (16 cloves)
- olive oil (for brushing)
- 1 kilo prepared mashed potatoes
- salt and pepper (to taste)
For the Steak:
Pre-heat grill pan over moderate heat.
Season steak with salt, pepper, and olive oil just before cooking.
Pan–grill until desired doneness is achieved.
- Serve with prepared gravy.
For the Gravy:
Melt butter in a saucepan.
Blend in flour and mix to form a paste.
Pour beef broth in a thin, steady stream while stirring.
Add red wine and allow to boil.
Season with Worcestershire sauce and pepper.
Cook until thick over moderate heat with constant stirring.
Serve with roast beef or steaks.
- Yields 2 cups of gravy.
For the Mashed Potatoes:
Pre-heat oven to 350 degrees Fahrenheit.
Slice the entire garlic head into half and brush with olive oil.
Roast for 15-20 minutes or until garlic softens and color turns light brown.
- Peel and chop garlic and mix with the rest of the ingredients.
Happy cooking, Foodies!
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