Prep 15 mins
Cook 15 mins
The sauce makes these steaks really special. Use rib-eyes or beef tenderloin for a really tender meal. From Good Housekeeping, January 2003.
- In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
- Meanwhile, pat steaks dry with paper towels.
- Add margarine to skillet.
- Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
- Transfer steaks to cutting board; keep warm.
- To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender.
- Add wine to skillet and heat to boiling over high heat. Boil 2 minutes.
- To serve, thinly slice steaks and spoon wine sauce on top.
Another very delicious recipe from lazyme! The recipe was super-easy, the steak was tender, the sauce was flavourful but not overpowering. I was really happy with the results. I cooked my steak for 4 minutes a side because I like blue rare! Made for Went to the Market. Thanks lazyme! :)
We actually used london broil for this and it worked out really well. Cooked up to medium rare perfectly. The sauce was good, but we thought it needed something, maybe if it thickened a bit, mine didn't. Made for Best of 2010 tag game.
I made this with beef tenderloin. I thought about grilling it, but wanted to stay true to the recipe. It was fabulous. I had an aged filet, so maybe that was it, but I could have eaten the meat with no sauce at all! The sauce was just a bonus. Plus, I got to have the rest of the bottle with dinner :) If you are leary of cooking steaks inside (like I have always been) try this one...you'll like it! Made for Favorites of 2009 Tag game. Thanks for sharing this recipe with me, Maito!