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Steaks with Shallot Sauce

 Steaks with Shallot Sauce
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.
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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 thermometer should read 145°; medium, 160°;
  • well-done, 170°). Serve with shallot sauce. Yield: 2 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.