Recipe by Tricia Foley
This is a nice sauce to serve over your steak. YUMMMM
Top Review by MTpockets
This was delicious! I made this last night for my DH and I. I used two rib eye steaks about 8-10 oz each. I must admit, I felt a little pampered when I ate this! It is so simple but yet so good. I would definately make this again. The only thing I'd change next time is I'd add maybe just 2 tbsp. of butter to the sauce rather than 4 because I had some sauce leftover and I couldn't use it all. I think we just preferred to use a little less for each serving. But that is a personal prefrence. And this is way too good to waste a drop! Thank's so much for sharing Tricia!! This is definately a keeper and a recipe I would make over and over again! Made for spring PAC 2007.
- 5 tablespoons cold unsalted butter, divided
- 2 beef steaks (top loin, ribeye, or tenderloin cut about 3/4-inch thick)
- 1⁄3 cup dry red wine
- 1⁄4 cup reduced-sodium beef broth
- 2 tablespoons finely chopped shallots (or 1 clove garlic, minced)
- 1 tablespoon whipping cream (no substitutes)
Directions See How It's Made
- Heat a large skillet over medium-high heat (if possible do not use a nonstick skillet).
- Add 1 Tablespoon of the butter; reduce to medium.
- Cook steaks about 3 minutes per side or until medium rare (145 degrees).
- Transfer steaks to a platter; cover with foil to keep warm (steak will continue to cook as they stand).
- Drain fat from skillet.
- Add wine, broth and shallots to the hot skillet.
- Using a wire whisk stir and scrape the bottom pan to remove browned bits.
- Continue to cook over medium heat about 3 to 4 minutes or until liquid is reduced to about 2 TBLS.
- Reduce heat to medium low.
- Stir in whipping cream, then remaining butter, 1 TBLS at a time, whisking until butter is melted and sauce has thinkened slightly.
- Season to taste with salt and pepper. Serve sauce at once over meat.
- Makes about 1/4 cup sauce.