Sauteed Beef Steaks Marchand De Vin Recipe
Ingredients
| Beef steaks | 2 Pound | |
| Ground pepper | 1 To taste | |
| Shallot | 2 Tablespoon, minced | |
| Red wine | 1/2 Cup (16 tbs) | |
| Butter | 4 Tablespoon | |
| Salt | To Taste |
Directions
MAKING
1 Heat a heavy skillet over medium-high heat.Rub the skillet with a piece of fat trimmed from the steak.Cook the steaks,turning once and season with salt and pepper.
2 Test for doneness by pushing on the steak with your finger: A rare steak just begins to offer resistance at the medium-rare stage, it springs back lightly; cooked to medium or beyond, it gets increasingly stiff and resistant to the touch. Remove the steaks to warm plates.
3 In the pan add shallot and cook in the meat juices until translucent.Add a little butter if the pan is drying up.Add the wine,bring to a boil and reduce by two third.
4 Remove pan from the heat,swirl in butter and check the seasoning.
SERVING
5 Spoon the sauce over the steaks before serving.
1 Heat a heavy skillet over medium-high heat.Rub the skillet with a piece of fat trimmed from the steak.Cook the steaks,turning once and season with salt and pepper.
2 Test for doneness by pushing on the steak with your finger: A rare steak just begins to offer resistance at the medium-rare stage, it springs back lightly; cooked to medium or beyond, it gets increasingly stiff and resistant to the touch. Remove the steaks to warm plates.
3 In the pan add shallot and cook in the meat juices until translucent.Add a little butter if the pan is drying up.Add the wine,bring to a boil and reduce by two third.
4 Remove pan from the heat,swirl in butter and check the seasoning.
SERVING
5 Spoon the sauce over the steaks before serving.
Chef
