Dec 7, 2006
Steak with Butter Wine Sauce
- 1/2 cup red wine
- 1 shallot, minced
- 1/4 lb butter, softened
- 1 tbsp parsley, minced
- sea salt and cracked pepper
- 2 New York strip steaks
- olive oil
- In small saucepan, combine the wine and the shallot and bring to a boil. Cook until the wine has almost evaporated, without burning the shallot.
- Remove from the pan and let cool.
- Combine in the food processor, the butter, shallot wine mixture, parsley, salt and pepper to taste. Mix well.
- Scrape the butter into a small log and wrap in wax paper. Chill until firm enough to slice.
- Let the steak sit at room temperature for 10 minutes. Rub with coarse sea salt and cracked pepper. Lightly brush them with olive oil.
- Grill the steaks to your liking.
- Serve with a large pat of the red wine butter.
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