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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 tsp butter
2 beef loin steaks or rib eye steaks, 1 inch thick
1/2 cup red wine, such as cabernet sauvignon or beaujolais wine
2 tbsp salsa, mild to hot as you prefer
Set a heavy-bottomed frying pan over medium heat. When hot, add butter and tilt pan to coat. When bubbly, add steaks (cold from refrigerator) and fry until well browned, about 3 minutes per side for rare or 5 minutes per side for medium steaks. Remove steaks to heated plates. Pour wine into pan juices and increase heat to medium-high. Scrape all brown bits from bottom of pan. Stir in salsa and boil gently, stirring often, until mixture is thick enough to coat steaks, about 2 to 3 minutes. Pour over steaks.
BEAUJOLAIS STEAK for Two
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 tsp butter
2 beef loin steaks or rib eye steaks, 1 inch thick
1/2 cup red wine, such as cabernet sauvignon or beaujolais wine
2 tbsp salsa, mild to hot as you prefer
Set a heavy-bottomed frying pan over medium heat. When hot, add butter and tilt pan to coat. When bubbly, add steaks (cold from refrigerator) and fry until well browned, about 3 minutes per side for rare or 5 minutes per side for medium steaks. Remove steaks to heated plates. Pour wine into pan juices and increase heat to medium-high. Scrape all brown bits from bottom of pan. Stir in salsa and boil gently, stirring often, until mixture is thick enough to coat steaks, about 2 to 3 minutes. Pour over steaks.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.