Grilled Steak With Red Wine Butter |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this recipe in a book that suggests it as a home-made replacement for Outback's Filet with Port Wine Sauce. It has 1/2 the calories and 1/3 of the fat! Ingredients:
1 cup red wine, dry |
1 shallot, minced |
4 tablespoons butter, softened |
1 teaspoon rosemary, chopped and fresh |
black pepper, to taste |
salt, to taste |
4 sirloin steaks, 6 oz. each |
Directions:
1. Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to about 2 T. (it will have a thick, syrupy consistency).
2. Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper. Once fully incorporated, spoon the butter onto a large piece of plastic wrap. Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use.
3. Preheat a grill, stovetop grill pan, or cast iron skillet. Season the steaks with salt and pepper and cook until medium rare (about 10-12 minutes). Remove the steaks and slice a coin of the butter of the top of each.
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