Friday, October 31, 2008

Pan Seared Steaks with Red Wine Sauce

My husband is a meat and potatoes kind of guy, so he loves this. A well caramelized exterior is the key to a great steak. Make sure your pan is really hot and after browning allow to rest under a tent of foil to keep it warm while you make the sauce. Serves 4

4 boneless beef steaks about 1 inch thick
salt and pepper
1 tablespoon vegetable oil

Red Wine Sauce
1 tablespoon vegetable oil
1 minced shallot
3/4 cup chicken broth
1/2 cup dry red wine
2 teaspoons brown sugar
3 tablespoon chilled butter
1 teaspoon mince fresh thyme

Pat the steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a skillet over high heat until the oil is smoking. Brown the steaks on the first side and flip over until they are the desired doneness. Transfer steaks to a plate and tent with foil.

Add the remaining oil and heat until it is shimmering. Saute shallots until softened. Stir in broth, wine, and brown sugar. Scrap up the brown bits from the bottom of the pan and simmer until thickened, about 5 minutes.

Stir in meat juices from steak plate. Turn the heat down to low and whisk in the butter. Off heat stir in the thyme and season with salt and pepper to taste. Spoon sauce over steaks.

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