Le Fou Frog shows you how to make Ribeye Bordelaise

KANSAS CITY, Mo. - Bastille Day is coming and Le Fou Frog is holding its 14th annual celebration.

In honor of the holiday, Barbara Rafael, owner of Le Fou Frog, is sharing her recipe for Ribeye Bordelais.

RIBEYE BORDELAISE

Have your butcher cut you a 16 ounce ribeye.

Take a largeplate and put ½ a teaspoon of each fresh herbs-Italian parlsey, thyme and rosemary. Add 2 cloves of minced garlic and a teaspoon of sea salt. Stir in a teaspoon of extra virgin olive oil. Dredge your ribeye on both sides to coat with this mixture.

Bordelaise sauce:
½ a cup of Red Bordeaux wine, 1 teaspoon of red wine vinegar. ½ a tablespoon of diced carrots, celery, onions (each) 1 Bay leaf, diced fresh herbs, Italian parlwy, thyme and rosemary. Reduce over low heat until half. Add 2 cups of veal stock and reduce down to a about a cup and half about 15 minutes.

Grill the ribeye about 2 minutes on each side. Finish in the over 350 degree oven for 10 to 15 minutes or until cooked till your liking.

Pour the sauce around the plated ribeye. And serve.