Shelly's Recipe

PAN SEARED STEAK WITH CABERNET BUTTER SAUCE

Category: Steaks - Beef

2 tbsp olive oil
4 (6-8 oz) steaks, blotted dry
1/4 cup chopped shallots

3/4 cup cabernet sauvignon
1/2 cup demi-glace, in sauce file
5 tbsp unsalted butter, room temperature
1 tbsp chopped flat-leaf parsley, garnish
Salt and pepper, to taste

Heat a platter in a slow oven. ON the stove, heat a large cast iron skillet over high heat until very hot. Add oil, then steaks and saute 3-4 minutes on each side. Transfer steaks to oven and discard excess fat from pan. Saute shallots in pan for 20 seconds, then pour in wine and demi-glace, stirring to incorporate all browned cooking bits into liquid.

Boil liquid until reduced to 2-3 tbsp Off the heat, whisk the butter a tbsp at a time. Add chopped parsley. Cut the steak into slices across the grain of the meat. Spoon sauce onto meat and serve.