steak with shallot-red wine sauce
The sauce makes these steaks really special. Use rib-eyes or beef tenderloin for a really tender meal. From Good Housekeeping, January 2003.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 teaspoon vegetable oil
- 2 - boneless beef rib-eye steaks (about 12-ounces each), or beef tenderloin steaks
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, coarsely ground
- 2 medium shallots, finely chopped (1/4 cup)
- 1 cup dry red wine
How To Make steak with shallot-red wine sauce
-
Step 1In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
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Step 2Meanwhile, pat steaks dry with paper towels.
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Step 3Add butter to skillet.
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Step 4Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
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Step 5Transfer steaks to cutting board; keep warm.
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Step 6To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender.
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Step 7Add wine to skillet and heat to boiling over high heat. Boil 2 minutes.
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Step 8To serve, thinly slice steaks and spoon wine sauce on top.
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