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Categories:Viewed: 27 - Published at: a year ago
Ingredients
- 4 6- to 8-ounce shell steaks, blotted dry
- Salt and ground black pepper
- 2 tbsp. vegetable oil
- 1/4 cup chopped shallots
- 3/4 cup dry red wine
- 1 tbsp. Demi-Glace Gold dissolved in 1/2 cup hot water
- 5 tbsp. unsalted butter, at room temperature
- 1 tbsp. chopped fresh parsley for garnish
Method
- 1.
- Heat a platter or plates in a 200 oven.
- 2.
- Season the steaks on both sides with salt and pepper.
- On the stove, heat a large cast iron skillet (or another type of heavy skillet) over high heat until very hot.
- Add the vegetable oil, then the steaks, and saute until the meat reaches desired doneness (2 minutes on each side for rare, 3 minutes for medium-rare).
- Transfer the steaks to the oven and discard the excess fat from the pan.
- 3.
- Reduce the heat to medium-high, add the shallots to the pan, and saute them for 20 seconds.
- Pour in the wine and the diluted Demi-Glace Gold, stirring to incorporate all the browned cooking bits from the pan into the liquid.
- Bring the mixture to a boil and cook until the liquid is reduced to 2 to 3 tablespoons.
- 4.
- Remove the pan from the heat and whisk in the butter a tablespoon at a time.
- Add the chopped parsley and season the sauce to taste with salt and pepper.
- If desired, cut the steaks into slices across the grain of the meat.
- Serve the meat with the sauce spooned over it.
- View www.MoreThanGourmet.com for more recipes!
