Pan-Seared Steak with Cabernet Butter Sauce Recipe

ingredients

2 tablespoons olive oil
4 steaks (6 to 8 ounce size), blotted dry
1/4 cup chopped shallots
3/4 cup good quality Cabernet Sauvignon
1/2 cup demi-glace
5 tablespoons unsalted butter, at room temperature
1 tablespoon chopped flat-leaf parsley, to garnish
salt, to taste
freshly ground black pepper, to taste

directions

Heat a platter or plates in a slow oven.

On the stove, heat a large cast iron skillet over high heat until very hot. Add olive oil, then steaks and saute meat until desired doneness (2 minutes on each side for rare, 3 minutes for medium-rare).

Transfer steaks to oven and discard excess fat from pan. Saute shallots in pan for 20 seconds, then pour in wine and demi-glace, stirring to incorporate all browned cooking bits into liquid.

Boil liquid until reduced to 2 to 3 tablespoons. Off the heat, whisk in butter a tablespoon at a time. Add chopped parsley.

If desired, cut the steak into slices across the grain of the meat. Spoon sauce onto meat and serve.

nutrition data

Nutritional data has not been calculated yet.