MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seared Steak w/Pan Sauce
Categories: Beef, Wine, Dairy, Vegetables
Yield: 2 Servings

2 Beef steaks; 3/4" thick
5 tb Cold unsalted butter
1/3 c Dry red wine or apple juice
1/4 c Beef broth
2 tb Fine chopped shallot
+=OR=+
1 cl Garlic: minced
1 tb Whipping cream (no
- substitutes)
Salt & White pepper

Heat a large skillet over medium-high heat (if possible do
not use a nonstick skillet). Add 1 tablespoon of the
butter; reduce heat to medium. Cook steaks about 3 minutes
per side or until medium-rare (145 degrees F). Transfer
steaks to a platter. Cover with foil; let stand for 5
minutes while preparing sauce.

Drain fat from skillet. Add wine, beef broth, and shallot
to the hot skillet. Using a wire whisk, stir and scrape up
any browned bits in the bottom of the skillet. Cook over
medium heat for 3 to 4 minutes or until liquid is reduced
to about 2 tablespoons. Reduce heat to medium-low.

Stir in cream; stir in the remaining 4 tablespoons butter,
1 tablespoon at a time, whisking until butter is melted
and sauce has thickened slightly. Season to taste with
salt and white pepper. Serve sauce over steak.

Makes: 2 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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