Steak Sticky Red Wine Shallots Recipes

STEAK WITH RED WINE-SHALLOT SAUCE

Steak with Red Wine-Shallot Sauce image

Provided by Food Network Kitchen

Time 43m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 1-pound New York strip steak (about 1-inch thick)
Kosher salt and freshly ground pepper
1 large shallot, minced
3/4 cup boxed red wine
2 to 3 tablespoons cold unsalted butter, cubed

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.

STEAK WITH SHALLOT-RED WINE SAUCE

Steak With Shallot-Red Wine Sauce image

The sauce makes these steaks really special. Use rib-eyes or beef tenderloin for a really tender meal. From Good Housekeeping, January 2003.

Provided by lazyme

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
Meanwhile, pat steaks dry with paper towels.
Add margarine to skillet.
Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
Transfer steaks to cutting board; keep warm.
To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender.
Add wine to skillet and heat to boiling over high heat. Boil 2 minutes.
To serve, thinly slice steaks and spoon wine sauce on top.

Nutrition Facts : Calories 538.8, Fat 39.7, SaturatedFat 16.1, Cholesterol 118.4, Sodium 397.4, Carbohydrate 2.4, Sugar 0.4, Protein 30

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