Skillet Roasted Steak With Piquant Sauce Recipe
Ingredients
| 2 teaspoons olive or other vegetable oil | ||
| Steaks | 4 Small, pounded | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Hot pepper sauce | 1/2 Teaspoon | |
| 2 cloves garlic, minced or crushed through a press | ||
| Fennel seed | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Beef broth | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
Directions
1 Preheat the oven to 450°.
2 In a large ovenproof skillet, warm the oil over high heat until hot but not smoking. Add the steaks and sear for 2 minutes per side.
3 Place the skillet in the oven and roast the steaks for 3 minutes.
4 Turn the steaks over and roast for an additional 3 minutes, or until medium-rare.
5 Remove the steaks to a plate and cover loosely to keep warm. Add the red wine, tomato paste, hot pepper sauce, garlic, fennel seed, sugar and pepper to the skillet, and bring the mixture to a boil over medium-high heat.
6 Meanwhile, in a small bowl, blend the beef broth and cornstarch. Add the cornstarch-broth mixture to the skillet. Cook, stirring, until the sauce thickens slightly, about 2 minutes.
7 Return the steaks (and any juices that have accumulated on the plate) to the skillet. Turn the steaks to coat them with the sauce.
2 In a large ovenproof skillet, warm the oil over high heat until hot but not smoking. Add the steaks and sear for 2 minutes per side.
3 Place the skillet in the oven and roast the steaks for 3 minutes.
4 Turn the steaks over and roast for an additional 3 minutes, or until medium-rare.
5 Remove the steaks to a plate and cover loosely to keep warm. Add the red wine, tomato paste, hot pepper sauce, garlic, fennel seed, sugar and pepper to the skillet, and bring the mixture to a boil over medium-high heat.
6 Meanwhile, in a small bowl, blend the beef broth and cornstarch. Add the cornstarch-broth mixture to the skillet. Cook, stirring, until the sauce thickens slightly, about 2 minutes.
7 Return the steaks (and any juices that have accumulated on the plate) to the skillet. Turn the steaks to coat them with the sauce.
Chef
