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Bone-in Rib-Eye Steak with Marchand di Vin Sauce (Emeril Lagasse) Recipe

Bone-in Rib-Eye Steak with Marchand di Vin Sauce (Emeril Lagasse) Recipe

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Bone-in Rib-Eye Steak with Marchand di Vin Sauce (Emeril Lagasse)

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Ingredients

Count

Nutrition

133719

Calories

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Ingredients:

Serving

1/2 cup vegetable oil
1/2 cup creole seasoning, recipe follows
4 bone-in dry aged rib-eye steaks , (about 20 to 22 oz each)
1 tbsp butter
1/4 cup chopped shallots
1 tbsp garlic
1/4 cup dry red wine
1 cup demi-glace
4 cups mashed potatoes, (hot ), recipe follows
1 tbsp finely chopped fresh parsley leaves
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
2 lb potatoes, peeled and diced
4 oz (1 stick) butter, cubed
1/2 to 3/4 cup heavy cream
salt and white pepper

Directions:

In a small bowl, combine the oil and Creole seasoning. Mix well. Spread each side of the steaks completely with the Creole seasoning mixture. Place in a shallow pan, cover with plastic wrap and refrigerate for at least 4 hours. Remove and bring to room temperature before grilling, about 30 minutes. Preheat the grill. In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the demi-glace. Simmer for 2 minutes and remove from the heat, keeping warm. Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare. Remove from the grill and cool for a couple of minutes before serving. Place the steaks and potatoes on each serving plate. Spoon a quarter of the sauce over each steak. Garnish with parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Mashed Potatoes:
Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrated the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper. Yield: 6 to 8 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	133718.64 Kcal (559853 kJ)
Calories from fat	53111.5 Kcal
		% Daily Value*
Total Fat	5901.28g	9079%
Cholesterol	12220.56mg	4074%
Sodium	3807.37mg	159%
Potassium	50363.99mg	1072%
Total Carbs	15227.92g	5076%
Sugars	1849.85g	7399%
Dietary Fiber	665.36g	2661%
Protein	6427.58g	12855%
Vitamin C	1076.7mg	1794%
Vitamin A	123.2mg	4106%
Iron	956mg	5311%
Calcium	146333.3mg	14633%

Amount Per 100 g
Calories	3622.33 Kcal (15166 kJ)
Calories from fat	1438.75 Kcal
		% Daily Value*
Total Fat	159.86g	9079%
Cholesterol	331.05mg	4074%
Sodium	103.14mg	159%
Potassium	1364.32mg	1072%
Total Carbs	412.51g	5076%
Sugars	50.11g	7399%
Dietary Fiber	18.02g	2661%
Protein	174.12g	12855%
Vitamin C	29.2mg	1794%
Vitamin A	3.3mg	4106%
Iron	25.9mg	5311%
Calcium	3964.1mg	14633%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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