Rib-Eyes With Red Wine Pan Sauce |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 4 |
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In 'Not Your Mother's Weeknight Cooking' Ingredients:
4 rib-eye steaks (7-8 oz. each) |
salt |
freshly ground black pepper |
1 tablespoon olive oil |
1/4 cup unsalted butter |
2 tablespoons finely chopped shallots |
3/4 cup dry red wine (cabernet or zinfandel) |
1 cup beef broth or 1 cup chicken broth |
1 tablespoon balsamic vinegar |
2 teaspoons dijon mustard |
Directions:
1. Pat the steak dry with paper towels and sprinkle with salt and pepper.
2. In a big skillet or saute pan over med-high heat, add the olive oil.
3. Add the steaks to the hot pan and cook for 3 minutes per side for med-rare, 4 minutes for medium, and 5 minutes for well done.
4. Remove from the pan to a platter and cover with foil to keep warm.
5. Pour off any fat from the pan; decrease heat to medium and add 2 tablespoons of the butter.
6. Add in the shallots and cook until softened but not brown, 1-2 minutes.
7. Add the wine and cook for 30 seconds; add the broth, vinegar, and mustard; bring to a full rolling boil over high heat, stirring to dissolve the brown particles that cling to the pan.
8. Continue to cook until the liquid is reduced by half and thickened, 3-4 minutes; remove from the heat.
9. Cut the remaining 2 tablespoons butter into small pieces; toss into the pan and whisk until dissolved.
10. Place the steaks on dinner plates and top each with about 3 tablespoons of the red wine sauce; serve immediately.
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