Grilled Steak With Red Wine Butter
MAKE IT SHINE! ADD YOUR PHOTO
I found this recipe in a book that suggests it as a home-made replacement for Outback's Filet with Port Wine Sauce. It has 1/2 the calories and 1/3 of the fat!
- Ready In:
- 1 cup red wine, dry
- 1 shallot, minced
- 4 tablespoons butter, softened
- 1 teaspoon rosemary, chopped and fresh
- black pepper, to taste
- salt, to taste
- 4 sirloin steaks, 6 oz. each
- Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to about 2 T. (it will have a thick, syrupy consistency).
- Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper. Once fully incorporated, spoon the butter onto a large piece of plastic wrap. Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use.
- Preheat a grill, stovetop grill pan, or cast iron skillet. Season the steaks with salt and pepper and cook until medium rare (about 10-12 minutes). Remove the steaks and slice a coin of the butter of the top of each.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
A surprisingly easy recipe to make, considering how delicious it is! It was absolutely worth it and I would definitely make it again. The only substitution I made was filet mignon instead of sirloin steak.<br/><br/>The only trouble I had was attempting to roll the butter up in the wax paper - the butter was so runny that it would have run everywhere! So I just flipped the top piece of a rounded butter dish (so it formed a bowl of sorts), placed in the wax paper, and poured my butter mixture in there. It didn't end up perfectly rounded, but considering I wasn't all that worried about appearances, it worked just fine!Reply