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- 5 tablespoons cold unsalted butter
- 2 beef steaks, such as top loin, ribeye, or tenderloin, cut about 3/4 inch thick
- 1/3 cup dry red wine or apple juice
- 1/4 cup reduced-sodium beef broth
- 2 tablespoons finely chopped shallots or 1 clove garlic, minced
- 1 tablespoon whipping cream (no substitutes)
- White pepper
1. Heat a large skillet over medium-high heat (if possible do not use a nonstick skillet). Add 1 tablespoon of the butter; reduce heat to medium. Cook steaks about 3 minutes per side or until medium rare (145 degree F). Transfer steaks to a platter; cover with foil to keep warm (steaks will continue to cook as they stand). Drain fat from skillet.
2. Add wine, broth, and shallots to the hot skillet. Using a wire whisk, stir and scrape the bottom of the pan to remove browned bits . Continue to cook over medium heat about 3 to 4 minutes or until liquid is reduced to about 2 tablespoons. Reduce heat to medium low.
3. Stir in cream, then remaining butter, 1 tablespoon at a time, whisking until butter is melted and sauce has thickened slightly. Season to taste with salt and white pepper. Serve sauce at once over meat.
4. Makes 2 servings
- Stir in 1 teaspoon snipped fresh thyme, tarragon, or oregano with the shallots.
- Stir in 1/2 teaspoon Dijon-style mustard with the shallots.
- Stir 1/2 teaspoon balsamic vinegar into the finished sauce.
- Stir 1/2 teaspoon capers into the finished sauce.
- Servings Per Recipe 2,
- cal. (kcal) 654,
- Fat, total (g) 45,
- chol. (mg) 199,
- sat. fat (g) 25,
- carb. (g) 3,
- Monosaturated fat (g) 14,
- Polyunsaturated fat (g) 2,
- sugar (g) 1,
- pro. (g) 53,
- vit. A (IU) 1361,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 5,
- sodium (mg) 325,
- Potassium (mg) 874,
- calcium (mg) 40,
- iron (mg) 5,
- Lean Meat () 7,
- Fat () 6,
- Percent Daily Values are based on a 2,000 calorie diet