From bounce@cheftochef.net Tue Apr 20 16:47:44 2004 Date: Mon, 19 Apr 2004 03:03:26 +0000 (UTC) From: Chef2Chef Recipe Club Reply-To: newsletter@cheftochef.net Newsgroups: rec.food.recipes Subject: Pan-Seared Steak with Cabernet Butter Sauce Followup-To: rec.food.cooking, rec.food.recipes Pan-Seared Steak with Cabernet Butter Sauce Pan-searing steaks is a great alternative to cooking them on the grill and a great way to add a little extra flavor to the sauce. Our belief is anyone can cook a decent steak, but add a demi-glace based cabernet butter sauce and you change it to something sublime. Pan-Seared Steak with Cabernet Butter Sauce Servings: 4 2 tablespoons olive oil 4 - 6 to 8 oz. shell steaks, blotted dry 1/4 cup chopped shallots 3/4 cup good quality Cabernet Sauvignon 1/2 cup demi-glace 4-5 tablespoons unsalted butter, at room temperature 1 tablespoon chopped flat-leaf parsley, to garnish Salt and freshly ground black pepper to taste 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 sauti 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. Sauti shallots in pan for 20 seconds, then pour in wine and demi-glace, stirring to incorporate all browned cooking bits into liquid. Boil liquid until reduced to 2 to 3 tablespoons. 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. Jules Silver at Gateway Gourmet -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/