STEAK WITH SHALLOT SAUCE
A delicious shallot sauce with balsamic vinegar and parsley elevates this simple steak dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over high heat. Generously season both sides of shell steaks with coarse salt and ground pepper. Cook steaks until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover loosely with foil, and set aside.
- Reduce heat to medium; add 6 shallots, thinly sliced into rings. Cook, stirring frequently, until softened, 4 to 6 minutes.
- Add balsamic vinegar, coarsely chopped fresh parsley, and any accumulated juices from steaks; cook until sauce is just slightly reduced, about 1 minute. To serve, spoon shallot sauce over steaks.
Nutrition Facts : Calories 384 g, Fat 19 g, Protein 43 g
CLASSIC SHALLOT BUTTER
Steps:
- Gather the ingredients.
- Peel and finely chop the shallot. You should end up with about 3 tablespoons in total.
- In the bowl of a stand mixer fitted with the paddle attachment, soften up the butter for a couple of minutes on low speed.
- Add the lemon juice and chopped shallot to the butter and continue mixing until the shallots are fully incorporated.
- Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap.
- Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
- Chill or freeze until needed.
Nutrition Facts : Calories 102 kcal, Carbohydrate 0 g, Cholesterol 30 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 2 mg, Sugar 0 g, Fat 11 g, ServingSize 1 lb. butter (32 portions), UnsaturatedFat 0 g
STEAK WITH RED WINE-SHALLOT SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
- Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
- Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.
SHALLOT AND GARLIC BUTTER
Steps:
- In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables.
STEAK WITH SHALLOTS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the steaks on both sides with salt and pepper.
- Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
- Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 22 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
SIRLOIN STEAK WITH SHALLOT BUTTER
Make and share this Sirloin Steak With Shallot Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 59m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Shallot butter: in a small nonstick frying pan, heat 1 tablespoon butter over medium heat.
- Add the shallots and decrease heat to med-low.
- Cover and cook, stirring occasionally, until the shallots are golden brown, about 20 minutes.
- Remove from the heat and let cool completely.
- In a small bowl, using a rubber spatula, mash the remaining butter with the cooled shallots to combine thoroughly.
- Scrape the mixture onto a piece of waxed paper.
- Using the paper as an aid, form the butter into a log and wrap well.
- Refrigerate until the butter is chilled and firm, at least 2 hours.
- Remove the shallot butter and the steaks from the refrigerator about 1 hour before using to take the chill off.
- Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash.
- Leave the coals heaped in the center of the grill.
- For a gas grill, preheat on high heat; turn one burner off and keep the other burners on high heat.
- In a small bowl, mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Season the steaks on both sides with the salt mixture.
- Lightly oil the grill rack.
- Place the steaks over the hot part of the grill and cook until seared on the first side, about 2 minutes.
- Turn the steaks and sear on the second side, about 2 minutes longer.
- Move the steaks to the perimeter of the grill, not over the coals, and cover.
- For a gas grill, transfer the steaks to the unlit burner and cover.
- Cook until the steaks are medium-rare, about 5 minutes longer.
- Transfer to a platter, cover loosely with foil to keep warm, and let stand for 5 minutes.
- Serve the steaks on individual plates, topping each with a pat of shallot butter.
Nutrition Facts : Calories 1439.9, Fat 100.3, SaturatedFat 45.8, Cholesterol 517, Sodium 321.7, Carbohydrate 3.4, Protein 124.2
STEAKS WITH SHALLOT SAUCE
WE have hearty beef eaters in our family and this recipe is always a winner. Freshly cracked pepper really brings out the flavor and the touch of vinegar and Worcestershire sauce make these steaks perfect.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm., Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.
Nutrition Facts : Calories 404 calories, Fat 23g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 265mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
BROILED STEAK WITH SHALLOT BUTTER
The original British recipe from a 'Housekeeper's Guide' of 1845 recommends 'catsup' instead of Worcestershire sauce. It is still possible to buy mushroom ketchup which is rather similar to Worcestershire sauce and this can be delicious with the shallot butter on any grilled steak.
Provided by Millereg
Categories Lunch/Snacks
Time 30m
Yield 4 yummy steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub the steaks on both sides with oil.
- Heat the broiler until it is glowing.
- Broil the steaks until just cooked to the point that you prefer, turning 2-3 times.
- Melt the butter in a small frying pan, add the vinegar and Worcestershire sauce, the shallots, salt and pepper.
- Heat through, without cooking the shallots, mix in the parsley and keep on one side.
- Put the steaks onto a heated dish and pour some of the shallot butter over each, when it will mingle with the juices.
- Serve at once with your favourite side dishes.
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
SHALLOT BUTTER PAN SAUCE FOR STEAK
Easy quick French style steak sauce. Love this recipe, adds an amazing flavor and dresses up steak night.
Provided by Maggie May Schill @NakedMaggie
Categories Other Sauces
Number Of Ingredients 6
Steps:
- Set your stove top to medium-high heat.
- In the same cast iron pan you seared off your steak; deglaze pan with white wine. Let wine reduce for 1 minute.
- Add shallots and garlic. Let reduce for 2 minutes.
- Add butter and stir for 3 minutes or so.
- Add cream and let reduce to desired consistency. Add salt and pepper to taste.
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