Steaks with Shallot Butter
Cook Time
30
mins
Calories
670
Serving Size
2
Carbs
83
Fat
34
Protein
83
Photo by:
feedingandy
description
The sauce makes it!
ingredients
1/4 cup port wine
1 small shallot, minced
2 strip Steaks
salt and pepper
olive oil
1/2 cup veal/beef stock
1/4 teaspoon cracked black pepper
1/2 cup unsalted butter, cubed
1 tablespoon fresh parsley, chopped
salt and pepper, to taste
directions
Preheat oven to 425 F.
Heat a large oven-proof skillet (a cast iron works great for this) under medium high heat and add olive oil. Season steaks with salt and pepper on both sides and add to pan. Sear until nice and caramelized. Flip steak over and transfer to oven to finish cooking to desired doneness. We like a good medium rare-medium in our house. Let rest for about 3-5 minutes before serving.
While the steak is finishing in the oven, you can start your sauce. Heat a medium saucepan under medium high heat. Add red wine, shallot, stock, and cracked pepper. Reduce mixture to about 2 tablespoons. Turn heat down to low and whisk in butter, a couple cubes at a time, being sure not to add more until the previous cubes are almost fully incorporated. Continue until all butter is added. Strain sauce of solids, if desired. Stir in fresh parsley and season with salt and pepper, to taste.
Top steak with butter sauce and serve with a side of your choice