Enjoy the high-class taste of Chateau Petrus wine with perfectly grilled ribeye steaks. The wine's deep flavors go well with the juicy, tender meat, and the reduction sauce, which is made with garlic and rosemary, adds another level of complexity.
Ingredients: 1 bottle Chateau Petrus wine. 2 ribeye steaks 1 1/2 inches thick. 2 tablespoons olive oil. Salt and pepper to taste. 4 cloves garlic, minced. 2 sprigs fresh rosemary. 2 tablespoons butter.
Instructions: Preheat grill to high heat. Brush steaks with olive oil and season generously with salt and pepper. Grill steaks for 4-5 minutes on each side for medium-rare, or to desired doneness. In a small saucepan, heat butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Remove steaks from grill and let rest for 5 minutes. Pour Chateau Petrus wine into the saucepan with garlic and butter. Simmer for 5 minutes, allowing the flavors to meld. Serve grilled steaks drizzled with the Chateau Petrus reduction sauce. Garnish with fresh rosemary sprigs.
Prep Time: 15 minutes
Cook Time: 10 minutes
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