Steak with Shallot-Merlot Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
The 1766 Tavern at Beekman Arms teams this delicious steak with grilled onion rings. Ingredients:
1 12- to 14-ounce sirloin steak |
1 tablespoon vegetable oil |
1 1/2 tablespoons finely chopped shallots |
6 tablespoons merlot |
3/4 cup beef stock or canned broth |
3 tablespoons unsalted butter |
Directions:
1. Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. Add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate; tent with foil.
2. Add shallots to same skillet and sauté over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stock; boil until syrupy, about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper.
3. Cut steak into 2 pieces; place on plates. Spoon sauce over and serve.
|
|