Ribeye With Bacon And Wine Sauce
Ribeye strips wrapped in smoked bacon, seared and oven-finished, served with a reduced red wine sauce and mashed potatoes.
Ingredients
| — | Ribeye |
| 6 slices | Smoked bacon |
| 500 ml | Red wine |
| 200 g | Sugar |
| — | Mashed potatoes to accompany |
| — | Rosemary |
| — | Salt |
| — | Pepper |
Instructions
- Cut the ribeye into 200 gram strips.
- Wrap the smoked bacon strips around the meat strips and hold with any kitchen string so it's tight when cooking.
- Marinate with olive oil, rosemary, salt and pepper. In a pan containing olive oil, seal on both sides. Transfer them to a baking dish and finish cooking in a hot oven for the desired time.
- Mix the wine and the sugar so a thick sauce is obtained.
- Serve the ribeye with the wine sauce and mashed potatoes.