Title: Steak in Red Wine Sauce
Categories: Meat
Yield: 4 Servings
| 2 | lb | Filet mignon strip steaks |
| 2 | tb | Oil |
| 2 | tb | Unsalted butter |
| 1/4 | c | Chopped shallots or scallion |
| 1/2 | ts | Finely minced garlic |
| 1/2 | c | Dry red wine |
| 1/4 | c | Beef stock or bouillon |
| 1 | pn | Dried thyme |
| | | Salt and pepper to taste |
TRIM STEAKS TO REMOVE any excess fat, and set aside. Heat the oil in a
skillet or saute pan over high heat. Add steaks and sear on each side for 1
minute. Reduce the heat to medium high, and cook the steaks for 2 to 3
minutes on a side for rare meat, or longer to taste. Remove the meat from
the pan, and place it on a serving platter in a 200F oven to keep warm.
Pour off the grease, and place the pan over medium heat. Add the butter,
and saute the shallots and garlic, stirring frequently, for 5 minutes.
Raise the heat to medium high, add the wine, stock and thyme, and cook,
stirring occasionally, until reduced by 1/2. Season with salt and pepper to
taste. Pour the sauce over the steaks. Serve immediately.