Rib Eye Steak With Polenta & Red Wine Sauce

• Wine Sauce
• 2 Tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup each chopped celery & carrot
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon cracked black pepper
• 1 Bay leaf
• 1 1/2 cups dry red wine
• 2 cups low salt chicken broth
• 2 cups beef broth
• 1 Tablespoon tomato paste
• ONIONS
• 1 TBSP butter
• 16 cipolline onions blanched and peeled
• 1/2 cup low salt chicken broth
• 1 TBSP brown sugar
• 2 tsp red wine vinegar
• POLENTA
• Make 4 servings instant polenta
• STEAKS
• 4 14oz. boneless ribeyes
• olive oil
• 2 teaspoons fresh chopped thyme

1. WINE SAUCE:
2. Melt butter in large saucepan over medium heat. Add onion and next 5 ingredients and saute until brown about 12 mins. Add wine and boil until reduced to glaze about 7 mins. Add broths and tomato paste, boil until reduced to about a cup stirring occasionally about 28 mins. Season with salt and pepper. Can me made 2 days ahead. Cover and chill.
3. FOR ONIONS:
4. Melt butter in small skillet over medium-high heat. Ass onions and saute until brown. Add broth and sugar. Boil until onions are tender and broth is reduced to a glaze, stir occasionally about 4 mins. Stir in vinegar, season with salt and pepper. CAN BE MADE 2 Days ahead. Cover and Chill.
5. STEAKS:
6. Brush steaks with olive oil and thryme, salt, and pepper, Grill about 6 mins per side for medium rare. Divide prepared polenta on 4 plates, place 1 steak on each plate, drizzle some warmed sauce over steaks, garnish with warmed onions and serve passing extra sauce separately.

sauce, butter, onion, celery, thyme, cracked black pepper, bay leaf, red wine, chicken broth, beef broth, tomato paste, onions, butter, chicken broth, brown sugar, red wine vinegar, polenta, boneless ribeyes, olive oil, thyme

Taken from www.epicurious.com/recipes/member/views/rib-eye-steak-with-polenta-red-wine-sauce-50189857 (may not work)