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Categories:
salt black pepper ground cumin loin olive oil shallots red wine red wine vinegar brown sugar unsalted butter head thermometer
Viewed: 26 - Published at: 5 years agoIngredients
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 2 (1 1/2-inch-thick) boneless top loin steaks (10 ounces each)
- 2 tablespoons olive oil
- 1/2 pound large shallots, thinly sliced lengthwise (2 cups)
- 1/2 cup dry red wine
- 1/4 cup red-wine vinegar
- 1 tablespoon packed dark brown sugar
- 3 tablespoons unsalted butter
- 1 head escarole (1 pound), torn into 1-inch pieces (6 cups)
- Special equipment: an instant-read thermometer
Method
- Stir together salt, pepper, and cumin in a small bowl.
- Pat steaks dry and sprinkle spice mixture evenly on both sides, rubbing to adhere.
- Heat oil in a 10- to 12-inch heavy skillet over moderate heat until hot but not smoking, then cook steaks, turning over once, until thermometer inserted horizontally registers 115F, about 12 minutes total.
- Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes.
- (Beef will continue to cook as it stands.)
- Add shallots to skillet and cook over moderate heat, stirring frequently, until just softened, about 3 minutes.
- Stir in wine, vinegar, and brown sugar and cook 3 minutes.
- Add butter and cook, whisking constantly, until butter is incorporated and sauce is slightly thickened.
- Pour any meat juices accumulated on cutting board into sauce.
- Cut steaks into 1/4-inch slices and serve over escarole.
- Spoon shallots and sauce over steak.
