Take it from us - there's nothing more tempting than a
luscious steak with a French wine-butter sauce. But,
butter sauces often have mounds of butter. We find that
if the wine and stock are well reduced, you'll only need
about a tablespoon of butter per serving. Because
everything counts in this minimalist preparation, choose
fine wine, butter, meat, and-of course-stock. Ingredients:
•
2 T. (30 mL) olive oil
•
4 6 to 8-oz. (180 to 240 g) shell steaks, blotted dry
•
¼ c. (60 mL) chopped shallots
•
¾ c. (187 mL) good quality Cabernet Sauvignon
•
1 T. (15 mL) Demi-Glace Gold® + ½ c. (125 mL) hot water
•
4-5 T. (60-75 mL) unsalted butter, at room temperature
•
1 T. (15 mL) chopped flat-leaf parsley, to garnish
•
Salt and freshly ground black pepper to taste
Preparation:
Heat a platter or plates in a slow oven. On the stove,
heat a large cast iron skillet over high heat until very
hot. Add olive oil, then steaks, and sauté meat until
desired doneness (2 minutes on each side for rare, 3
minutes for medium-rare). Transfer steaks to oven and
discard excess fat from pan. Sauté shallots in pan for
20 seconds, then pour in wine and diluted stock,
stirring to incorporate all browned cooking bits into
liquid. Boil liquid until reduced to 2 to 3 T (30-45
mL). Off the heat, whisk in butter a tablespoon at a
time. Add chopped parsley. If desired, cut the steak
into slices across the grain of the meat. Spoon sauce
onto meat and serve. Serves 4 |
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