• 1/2 cup vegetable oil
• 1/2 cup Creole seasoning
• 4 bone-in Dry Aged Rib-Eye steaks, (about 20 to 22 ounces each)
• 1 tablespoon butter
• 1/4 cup chopped shallots
• 1 tablespoon garlic
• 1/4 cup dry red wine
• 1 cup demi-glace
• 4 cups Mashed Potatoes, (hot)
• 1 tablespoon finely chopped fresh parsley leaves

Bone-in Rib-eye Steak With Marchand Du Vin Sauce

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