Steak au vin
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| Freshly ground pepper to | ||
| Taste | ||
| 2 | Boneless strip steaks, 1/2 | |
| To 3/4\" thick OR | ||
| 2 | larges | Hamburger patties |
| 4 | tablespoons | Butter |
| 2 | tablespoons | Finely chopped shallots |
| 1½ | teaspoon | Worcestershire sauce |
| 2½ | teaspoon | Dijon mustard |
| ½ | teaspoon | Salt |
| ½ | cup | Burgundy wine |
| 2 | tablespoons | Brandy |
| 1½ | teaspoon | Chopped fresh parsley |
| 1 | tablespoon | Chopped chives |
Directions
Rub oil and pepper on both sides of steaks.Heat a heavy skillet over high heat.Sear steaks quickly on both sides for approximately 30 seconds.Remove from pan.Reduce heat to medium and add butter. When butter melts,add shallots.Saute 2 minutes.Add Worcestershire, mustard and salt;return steaks to pan.Cook 2 minutes per side or until desired doneness.Remove meat and keep warm. Add wine and cook,uncovered,over high heat until reduced in half. Stir in brandy,parsley and chives.Simmer 1 to 2 minutes and serve sauce over steak.A nice way to PEP up a hamburger.Makes 2 servings.