Categories: Beef, Main Dish

Ingredients

• 4 rib-eye steaks (7-8 oz. each)
• salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 1/4 cup unsalted butter
• 2 tablespoons finely chopped shallots
• 3/4 cup dry red wine (Cabernet or Zinfandel)
• 1 cup beef broth or 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard

Directions

1. Pat the steak dry with paper towels and sprinkle with salt and pepper.

2. In a big skillet or saute pan over med-high heat, add the olive oil.

3. Add the steaks to the hot pan and cook for 3 minutes per side for med-rare, 4 minutes for medium, and 5 minutes for well done.

4. Remove from the pan to a platter and cover with foil to keep warm.

5. Pour off any fat from the pan; decrease heat to medium and add 2 tablespoons of the butter.

6. Add in the shallots and cook until softened but not brown, 1-2 minutes.

7. Add the wine and cook for 30 seconds; add the broth, vinegar, and mustard; bring to a full rolling boil over high heat, stirring to dissolve the brown particles that cling to the pan.

8. Continue to cook until the liquid is reduced by half and thickened, 3-4 minutes; remove from the heat.

9. Cut the remaining 2 tablespoons butter into small pieces; toss into the pan and whisk until dissolved.

10. Place the steaks on dinner plates and top each with about 3 tablespoons of the red wine sauce; serve immediately.

Email to a friend | Print this recipe | Back