Steak In Red Wine Saucemeats 2 lb filet mignon strip steaks 2 tablespoon oil 2 tablespoon unsalted butter 1/4 cup chopped shallots or scallion 1/2 teaspoon finely minced garlic 1/2 cup dry red wine 1/4 cup beef stock or bouillon 1 pinch dried thyme 1 salt and pepper to taste TRIM STEAKS TO REMOVE any excess fat, and set aside. Heat the oil in a skillet or saute pan over high heat. Add steaks and sear on each side for 1 minute. Reduce the heat to medium high, and cook the steaks for 2 to 3 minutes on a side for rare meat, or longer to taste. Remove the meat from the pan, and place it on a serving platter in a 200F oven to keep warm. Pour off the grease, and place the pan over medium heat. Add the butter, and saute the shallots and garlic, stirring frequently, for 5 minutes. Raise the heat to medium high, add the wine, stock and thyme, and cook, stirring occasionally, until reduced by 1/2. Season with salt and pepper to taste. Pour the sauce over the steaks. Serve immediately. |
