Sunday, November 9, 2014
For some reason when I saw that steak ready to be pan seared I thought French -- a bistro dinner of steak and fries -- steak frittes, as they say. Besides I had a little red wine to use up, perfect for sauce in a familiar Parisian style with plenty of shallots and butter.
First I seared the seasoned meat in a hot pan with s lick of oil for about 4 minutes on each side, and set the meat aside. I added 1 TB of butter to the pan and about 5 thinly sliced shallots which I cooked stirring for about 4 minutes. Next I added in 2 TB of red wine vinegar and cooked until it evaporated and then poured in about 1/2 cup of red wine. When the wine had reduced by half I tossed in another TB and 1/2 of butter and some chopped parsley, stirred and served the sauce drizzled over thin slices of medium rare steak.
Vive La France.