Dec 2, 2006
Steak with Red Wine Sauce
- 2 steaks
- coarse salt and cracked pepper
- 2 tbsp butter
- olive oil
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 tsp dry thyme
- 2/3 cup boiling water
- 1 beef oxo cube
- 1/2 cup dry red wine
- Combine the boiling water with the beef oxo cube.
- Melt 1 tbsp of butter in a non-stick skillet over medium heat. Add the shallot and saute 3 minutes.
- Add the garlic and thyme and saute 2 minutes. Pour in the water mixed with oxo and the wine. Boil until the sauce is reduced to 3/4 cup. Set aside.
- Rub the steak with coarse salt and cracked pepper.
- Add 1 tbsp of olive oil to the skillet that the sauce was made in. Saute the steak on all sides until cooked to your liking.
- Remove the steak from the pan to rest. Pour the sauce back into the pan and bring to a boil to deglaze. Stir in 1 tbsp of butter.
- Serve the steak with the sauce.
delicious with the carrot potato puree.