Steaks With Roasted Garlic, Shallots and Red Wine Sauce

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READY IN: 2hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine first 5 ingredients in heavy medium saucepan over medium-high heat.
  • Boil until liquid is reduced by half, about 6 minutes.
  • Add both stocks and boil until liquid is reduced to 1/2 cup, about 20 minutes. (Sauce can be prepared 1 day ahead. Cover and refrigerate).
  • Preheat oven to 375.
  • Place whole garlic cloves and shallots on 12-inch square of foil.
  • Drizzle with 1 tablespoon oil.
  • Season with salt and pepper.
  • Bring 4 corners of foil together to form package; twist to seal.
  • Place foil on baking sheet; roasts 30 minutes.
  • Open foil and roast until garlic and shallots are tender and golden, about 30 minutes.
  • Transfer garlic and shallots to platter.
  • Tent with foil.
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
  • Season steaks with salt and pepper.
  • Add to skillet and cook to desired doneness, about 4 minutes per side for rare.
  • Transfer steaks to platter with garlic and shallots; tent with foil.
  • Bring sauce to simmer.
  • Remove from heat.
  • Add butter 1 piece at a time, whisking just until melted.
  • Strain sauce into medium bowl.
  • Season to taste with salt and pepper.
  • Drizzle over steaks, garlic and shallots and serve.
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