Recipe

Entrecote Macbeth - Ribeye Steaks That Macbeth Might Eat Were He Not A Work Of Fiction - Recipe

Add Step-by-Step Photos	Alisdhair / All my dishes 1 year, 5 months ago This is not entirely my own idea , and I hope I d’ nae rouse dead Willie’s ghost. Who himself of course would never approve of plagiarism! Prep:15m Cook:20m Servings:4	Alisdhair
	steak ribeye

Does this look good? Yeah! / Nope

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Ingredients

4 rib-eye steaks about half a pound each

Fresh garlic

Butter

Salt, coarsely cracked black pepper

1 super large, sufficiently sweet red onion (or two smaller)

2 tbls. of honey

About ¾ cup of olive oil

--- SAUCE---

1 ½ cups of demi-glace

2 cups of sickeningly sweet port wine

4 large shallots

5-6 fresh sage leaves

1 tsp. of fine Dijon mustard

More butter (softened)

More salt and pepper (if it be needed)

Directions

FOR THE STEAKS: Mince the garlic and stud those steaks with it and season them with salt and black pepper. Let them wait in anticipation while you deal with the onions in this fashion:

Cut the onion into eight slices which are half an inch thick – Mix the honey into the olive oil (you could heat it a little to make this easier) and slather the onions copiously with this. Bake them in a hot oven (450) until they soften and are slightly caramelised.

Heat the butter in an iron skillet and sear the steaks on both sides. Set two of the onion slices on top of each steak and finish them beneath a broiler.

**I strongly suggest that you do not cook them beyond med-rare if you can stand it. It will taste better, and when the blood seeps out after you first stab it will add to the whole Macbeth motif.

FOR THE SAUCE: Purge the skillet of all the left over butter and return it to the heat with a little fresh butter. Have the shallots, finely minced and ready,t hen toss them in. Cook them for a minute or so and then pour in the port.

Lower the heat, add the sage leaves and cook it until the port has been halfway reduced. Add the demi-glace and the mustard and cook further for 4-5 minutes.

Finish the sauce with a few tbls. of the softened butter which should be ‘swished’ in off the heat. Season with salt and pepper if needed.

This sauce is to be ladled over the steaks when served, it is not a dippin’ sauce or a Duncan sauce.

Serve with some sautèed kale or other pretty Celtic green vegetable and also with OUT OUT DAMN SPUDS (see recipe) use three of these per serving.

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Comments

auntybea 1 year, 5 months ago said:
Very cute! Although I'm not sure if I want to hark back to the murders in Macbeth when the blood oozes out of the food I'm about to put in my mouth! No, not so much! But lots of fun anyway and I'm sure the recipe is delicious!

notyourmomma 1 year, 5 months ago said:
Very fun read and quite entertaining, dear.

librarygirl 1 year ago said:
Mmmm... womderful! Delightful literary reference.

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