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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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.
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PAN SEARED STEAK WITH CABERNET BUTTER SAUCE
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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