Receta Steak with Red Wine-Herb Sauce
Steak with Red Wine-Herb Sauce
I’m over turkey and ham, aren’t you? Well, at least for a bit. The truth is I’m itching for some wonderful salads and not just because it’s almost the New Year. I’ve lived in a house where meat is a staple and a dinner without it was rare. About the opposite of what I’m personally used to; so expect to see a lot of salads in the coming weeks; I’m craving them bad!
In the meantime, I had some wonderful wine on hand after a Twitter tasting I participated in with Whole Foods Market and thought it would be perfect for this fabulous steak. Simply prepared it let’s the meat shine but the Wolftrap Syrah Mourvèdre Viognier and fresh herbs sauce made a great accompaniment. I’m craving this now for breakfast but I know it would be perfect for a New Years Eve dinner. I could eat this steak all by itself especially if I thought I had my favorite French Silk Pie, to finish the meal!
I imagined one big room for kitchen, dining and family room and I found it. I had hoped for a room close to the kitchen for photography and that’s there too; it was as if this really was meant to be. There will be some adjusting to having neighbors be closer than I’ve had for a long while but since I had considered a condo in my searches this little lot seems like a lot of space. And not a lot of yard work which is perfect! While I love the idea of tending to an herb garden; I’m sort of over the weekend long efforts to maintain a large yard; I would rather be cooking and taking photos!
This will truly be a very Happy New Year for me; I hope it is the same for all of you. Cheers!
Steak with Red Wine-Herb Sauce
Ingredients
- 1 (1 3/4-pound) piece hanger, rib or t-bone steak, trimmed of excess fat
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper pepper
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 1 1/2 cup red wine
- 3 tablespoons chopped fresh parsley, more for garnish
- 2 tablespoons chopped fresh chives, more for garnish
- 2 tablespoons unsalted butter
Preparation
Season steak on both sides with salt and pepper. Heat oil in a heavy skillet until very hot, but not smoking. Add steak and brown on both sides, 3 to 4 minutes per side, until done to your liking. Remove and cover to keep warm.
Add shallots to pan and cook until fragrant and starting to brown, 1 to 2 minutes. Add wine and stir, scraping up brown bits from bottom of pan.
Bring to a brisk simmer and cook for 3 to 4 minutes to reduce wine to a glaze consistency. Stir in parsley and chives.
Take the pan from the heat and whisk in butter, just until it melts into the sauce. Taste and adjust seasoning with salt and pepper.
Slice the steak and drizzle sauce over it. Garnish with additional chopped parsley and chives.
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