Steak With Shallot-Red Wine Sauce
photo by Nif_H
- Ready In:
- 1 teaspoon vegetable oil
- 2 (12 ounce) boneless rib-eye steaks or (12 ounce) beef tenderloin steaks
- 1 teaspoon butter or 1 teaspoon margarine
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper, coarsely ground
- 2 medium shallots, finely chopped
- 1 cup dry red wine
- 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.
Questions & Replies
Got a question? Share it with the community!
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!
RECIPE SUBMITTED BY
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"