Beef Steaks With Caper Sauce

print recipe
email recipe
save recipe
add photo
add review
#48990

serves/makes:

ready in:
under 30 minutes

ingredients

4 steaks, about 6 ounce each, boneless top loin, ribeye or tenderloin
1/2 teaspoon freshly ground black pepper
10 tablespoons butter, cut into pieces
1/2 cup undiluted beef broth
2 tablespoons capers, drained, chopped
4 tablespoons chopped fresh parsley, optional

directions

Season steaks on both sides with the black pepper.

Heat 2 Tbsp. of the butter in large heavy skillet. When bubbly, add steaks. Saute over medium to high heat for 6 to 8 minutes per side or until meat is done to your liking. Remove to platter. Keep warm.

Add beef broth to pan. Heat to boiling, scraping all the brownings into the liquid.

When mixture begins to simmer, whisk in remaining butter a bit at a time. Do not let sauce boil. After all the butter has been incorporated, sauce should be smooth, glossy and slightly thick. Add capers.

Spoon over steaks to glaze. Garnish with chopped fresh parsley, if you like.