Grilled rib-eye steak with red wine shallots recipe
 A flavourful date night dinner, quick griddled steak is served with red wine shallots and a rich bordelaise sauce. 150g/5½oz caster sugar6 shallots, peeled and cut in half lengthways6 fresh thyme sprigs150ml/5fl oz red wine, plus more if requiredsalt and freshly ground black pepper 150g/5½oz caster sugar 6 shallots, peeled and cut in half lengthways 6 fresh thyme sprigs 150ml/5fl oz red wine, plus more if required salt and freshly ground black pepper 2 tbsp olive oil2 x 225g/8oz rib-eye steaks, at room temperaturesalt and freshly ground black pepper 2 tbsp olive oil 2 x 225g/8oz rib-eye steaks, at room temperature salt and freshly ground black pepper 4 pieces beef bone marrow, diced150ml/5fl oz red winelarge knob butter 4 pieces beef bone marrow, diced 150ml/5fl oz red wine large knob butter 6 stems Tenderstem broccoli 1 tbsp olive oilhandful wild garlicbunch watercress, to garnish 6 stems Tenderstem broccoli 1 tbsp olive oil handful wild garlic bunch watercress, to garnish Method To make the red wine shallots, sprinkle the sugar in a large saucepan and heat until it turns a light caramel. Place the shallots flat-side down into the caramelised sugar and cook until lightly coloured. Add the thyme sprigs, a pinch of salt and half of the wine. Cut out a round piece of greaseproof paper that is the size of the saucepan and place on top of the shallot mixture. Simmer until the shallots are tender, topping up with more red wine if needed. Season with salt and pepper. Preheat the oven to 190C/170C Fan/Gas 5. To make the steaks, heat the oil in a large griddle pan and when the pan is very hot, add the steaks. Cook until starting to colour then turn and repeat 2 or 3 times on both sides to create griddle marks. Place the steaks on a baking tray and cook in the oven for 4–5 minutes. Remove from the oven, season with salt and pepper and leave to rest. To make the bordelaise sauce, grill or blowtorch the bone marrow and drain off any excess fat. Pour the red wine into a saucepan and bring to a simmer. Add the bone marrow and butter and simmer for 10–15 minutes. To make the broccoli and wild garlic, plunge the broccoli into a saucepan of gently simmering water for 1½ minutes. Heat the oil in a frying pan. Drain the broccoli then add to the frying pan of hot oil to sear. Add the wild garlic and cook until wilted. To serve, scatter the broccoli and wild garlic on two plates. Slice the steak and lay over the broccoli and wild garlic. Place the shallots on top of the steak. Spoon over the bordelaise sauce with bone marrow over the top and garnish with watercress. To make the red wine shallots, sprinkle the sugar in a large saucepan and heat until it turns a light caramel. Place the shallots flat-side down into the caramelised sugar and cook until lightly coloured. Add the thyme sprigs, a pinch of salt and half of the wine. Cut out a round piece of greaseproof paper that is the size of the saucepan and place on top of the shallot mixture. Simmer until the shallots are tender, topping up with more red wine if needed. Season with salt and pepper. Preheat the oven to 190C/170C Fan/Gas 5. To make the red wine shallots, sprinkle the sugar in a large saucepan and heat until it turns a light caramel. Place the shallots flat-side down into the caramelised sugar and cook until lightly coloured. Add the thyme sprigs, a pinch of salt and half of the wine. Cut out a round piece of greaseproof paper that is the size of the saucepan and place on top of the shallot mixture. Simmer until the shallots are tender, topping up with more red wine if needed. Season with salt and pepper. Preheat the oven to 190C/170C Fan/Gas 5. To make the steaks, heat the oil in a large griddle pan and when the pan is very hot, add the steaks. Cook until starting to colour then turn and repeat 2 or 3 times on both sides to create griddle marks. Place the steaks on a baking tray and cook in the oven for 4–5 minutes. Remove from the oven, season with salt and pepper and leave to rest. To make the steaks, heat the oil in a large griddle pan and when the pan is very hot, add the steaks. Cook until starting to colour then turn and repeat 2 or 3 times on both sides to create griddle marks. Place the steaks on a baking tray and cook in the oven for 4–5 minutes. Remove from the oven, season with salt and pepper and leave to rest. To make the bordelaise sauce, grill or blowtorch the bone marrow and drain off any excess fat. Pour the red wine into a saucepan and bring to a simmer. Add the bone marrow and butter and simmer for 10–15 minutes. To make the bordelaise sauce, grill or blowtorch the bone marrow and drain off any excess fat. Pour the red wine into a saucepan and bring to a simmer. Add the bone marrow and butter and simmer for 10–15 minutes. To make the broccoli and wild garlic, plunge the broccoli into a saucepan of gently simmering water for 1½ minutes. Heat the oil in a frying pan. Drain the broccoli then add to the frying pan of hot oil to sear. Add the wild garlic and cook until wilted. To make the broccoli and wild garlic, plunge the broccoli into a saucepan of gently simmering water for 1½ minutes. Heat the oil in a frying pan. Drain the broccoli then add to the frying pan of hot oil to sear. Add the wild garlic and cook until wilted. To serve, scatter the broccoli and wild garlic on two plates. Slice the steak and lay over the broccoli and wild garlic. Place the shallots on top of the steak. Spoon over the bordelaise sauce with bone marrow over the top and garnish with watercress. To serve, scatter the broccoli and wild garlic on two plates. Slice the steak and lay over the broccoli and wild garlic. Place the shallots on top of the steak. Spoon over the bordelaise sauce with bone marrow over the top and garnish with watercress.