Skillet Roasted Steak With Piquant Sauce Recipe
In my opinion there's not another recipe better than this Skillet Roasted Steak With Piquant Sauce that is the reason I am so thrilled about introducing it to you. It is always prepared with Beef as the most essential ingredient. This Skillet Roasted Steak With Piquant Sauce is never going to fail as a Main Dish. If you love this Skillet Roasted Steak With Piquant Sauce recipe, do share it with your friends.
Ingredients
2 teaspoons olive or other vegetable oil
4 small shell steaks (about 3/4 inch thick, 1 1/2 pounds total)
1/2 cup dry red wine
2 tablespoons tomato paste
1/2 teaspoon hot pepper sauce
2 cloves garlic, minced or crushed through a press
1 teaspoon fennel seed
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 cup beef broth
2 teaspoons cornstarch
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.
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