RECIPES > Meat Dishes - Rib Steak in Beaujolais   Restaurant Le Chapon Fin, in Thoissey Ingredients 1 good sized Charolais rib steak Butter 1 well built Beaujolais Cognac Garlic 1 shallot Peppercorns Parsley Thyme, bay leaves Celary Beef marrow. Recipe Cut the thick rib steak into portions according to the number of people at the meal. Season and cook to taste, after having sealed it in hot butter, then remove the steak and put it on a serving dish. Then put the finely chopped shallot in the cooking butter with peppercorns, parsley, thyme leaves, bay leaves and celery. Dampen with a well-built Beaujolais, one third more than the amount of sauce you want at the end. Leave to reduce by 2/3 and thicken at the last minute with a roux. Add a little finely chopped garlic, a splash of Cognac and whisk together with fresh butter. Do not boil. Finally, put the sauce through a fine sieve over the rib steaks covered beforehand with blanched beef marrow ... and serve.