Seared Ribeye with Blistered Cherry No. 9® Tomatoes and Bordelaise Sauce | Village Farms

Ingredients

• FOR THE BLISTERED TOMATOES
• 2 tbsp olive oil
• 2 pints Village Farms No. 9® Tomatoes
• 1 tbsp fresh thyme, chopped
• Kosher salt and freshly ground black pepper
• 1 tbsp fresh basil, chopped, plus extra for garnish
• FOR THE BORDELAISE SAUCE
• 1 tbsp unsalted butter
• 1 larger shallot, chopped
• 1¼ cups dry red wine
• 1 fresh thyme sprig
• 2 fresh bay leaves (or 1 dried)
• ½ cup purchased veal (or beef) demi-glace
• ¼ to ½ cup beef stock, as needed
• 2 10 oz. rib-eye steaks, about ¾-inch thick