Prep 10 mins
Cook 20 mins
From an issue of Chile Pepper magazine, a long while back. Pan seared steaks with a delectable creamy jalapeno gravy.
- 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
- Heat 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.
- Pour off the fat only. Add the remaining butter to the remaining pan juices.
- Add the onion and chopped jalapenos and simmer, stirring constantly until softened.
- Add the red wine, bring to a boil and deglaze the pan, scraping up any browned bits.
- Add the black pepper, stock, and cream and bring to a boil. Reduce the heat and simmer until the sauce is smooth and thick.
- Place the steaks on a plate, pour the sauce over top, and garnish with jalapeno slivers and cilantro.
Great steak recipe! We grilled the steak and left out the onion, otherwise made as specified. My sauce did not thicken as much as I thought it would but it was still delicious. Thanks for posting this recipe! Made for Spring PAC 2009
Delicious sauce. I adjusted the taste a bit using my stove top smoker. I smoked my peppers, onions and garlic Stove Top Smoker Whole Garlic Bulbs first. It gave the sauce even more layers. This sauce would be great on more than steak. Will definitely make again. Tried to adopt for PAC Spring 2009, but still very glad I tried it.