1/1 Photo of La Junta Jalapeno Steaks
From an issue of Chile Pepper magazine, a long while back. Pan seared steaks with a delectable creamy jalapeno gravy.
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Units: US | Metric
- 1 tablespoon olive oil
- 4 tablespoons butter
- 4 boneless beef steaks, cut 1-inch thick
- 1/4 cup onion, minced
- 3 jalapeno chiles, stems and seeds removed, minced
- 1/2 cup red wine
- 1 tablespoon fresh coarse ground black pepper
- 1 1/2 cups beef stock
- 1/3 cup heavy cream
- 3 jalapenos, stems and seeds removed, julienned
- 2 tablespoons cilantro, chopped
- 1Heat olive oil and 2 tablespoons of butter in a heavy skillet. Brown the steaks on both sides. Reduce the heat and cook gently until they are medium rare or desired doneness. Remove from the pan and keep warm.
- 2Pour off the fat only. Add the remaining butter to the remaining pan juices.
- 3Add the onion and chopped jalapenos and simmer, stirring constantly until softened.
- 4Add the red wine, bring to a boil and deglaze the pan, scraping up any browned bits.
- 5Add the black pepper, stock, and cream and bring to a boil. Reduce the heat and simmer until the sauce is smooth and thick.
- 6Place the steaks on a plate, pour the sauce over top, and garnish with jalapeno slivers and cilantro.
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Nutritional Facts for La Junta Jalapeno Steaks
Serving Size: 1 (190 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 245.9
- Calories from Fat 203
- Total Fat 22.6 g
- Saturated Fat 12.4 g
- Cholesterol 57.6 mg
- Sodium 385.3 mg
- Total Carbohydrate 4.6 g
- Dietary Fiber 1.1 g
- Sugars 1.3 g
- Protein 2.1 g
The following items or measurements are not included:
boneless beef steaks