Steaks with Shallot Sauce Recipe

4 1 1
Steaks with Shallot Sauce Recipe
Steaks with Shallot Sauce Recipe photo by Taste of Home
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Steaks with Shallot Sauce Recipe

Read Reviews
4 1 1
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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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

In a small skillet, saute shallots in 1 tablespoon butter until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in the 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

Nutritional Facts

1 each: 404 calories, 23g fat (11g saturated fat), 105mg cholesterol, 265mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 38g protein.

  • 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
  1. In a small skillet, saute shallots in 1 tablespoon butter until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in the vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm.
  2. 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

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BABYBOOP User ID: 358662 131272
Reviewed Feb. 5, 2010

"We enjoyed it very much."

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