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Steaks with Shallot Sauce Recipe

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WE have hearty beef eaters in our family and this recipe is always a winner. Freshly cracked pepper really brings out the flavor and the touch of vinegar and Worcestershire sauce make these steaks perfect.

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Steaks with Shallot Sauce Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

2/3 cup sliced shallots or green onions
2 tablespoons butter, divided
1/4 cup beef broth
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
2 beef tenderloin steaks (6 ounces each)
1/2 teaspoon pepper
1/2 teaspoon olive oil

Directions

Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm.
Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with shallot sauce. Yield: 2 servings.

Originally published as Steaks with Shallot Sauce in Reminisce June/July 2007, p49

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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