Steak With Shallot-Red Wine Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The sauce makes these steaks really special. Use rib-eyes or beef tenderloin for a really tender meal. From Good Housekeeping, January 2003. Ingredients:
1 teaspoon vegetable oil |
2 (12 ounce) boneless rib-eye steaks or 2 (12 ounce) beef tenderloin steaks |
1 teaspoon butter or 1 teaspoon margarine |
1/2 teaspoon salt |
1/4 teaspoon pepper, coarsely ground |
2 medium shallots, finely chopped |
1 cup dry red wine |
Directions:
1. In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
2. Meanwhile, pat steaks dry with paper towels.
3. Add margarine to skillet.
4. Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
5. Transfer steaks to cutting board; keep warm.
6. To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender.
7. Add wine to skillet and heat to boiling over high heat. Boil 2 minutes.
8. To serve, thinly slice steaks and spoon wine sauce on top.
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