Time 25m Number Of Ingredients 7 Steps:
Simmer the shallots in a pan of water for 2-3 mins, then drain and set aside. Season the steaks with a little salt and plenty of crushed peppercorns. Heat half the butter in a pan until sizzling, then cook the steaks for 3 mins on each side for medium or until done to your liking. Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown. Add the balsamic vinegar and bubble for a few mins. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together. Spoon the shallots over the steaks and serve withgreen beans and chips.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking. Meanwhile, pat steaks dry with paper towels. Add margarine to skillet. Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once. Transfer steaks to cutting board; keep warm. To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender. Add wine to skillet and heat to boiling over high heat. Boil 2 minutes. To serve, thinly slice steaks and spoon wine sauce on top.
Time 50m Yield 4 servings Number Of Ingredients 8 Steps:
In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat. Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.
Time 20m Number Of Ingredients 6 Steps:
Heat olive oil in a large skillet over high heat. Generously season both sides of shell steaks with coarse salt and ground pepper. Cook steaks until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover loosely with foil, and set aside. Reduce heat to medium; add 6 shallots, thinly sliced into rings. Cook, stirring frequently, until softened, 4 to 6 minutes. Add balsamic vinegar, coarsely chopped fresh parsley, and any accumulated juices from steaks; cook until sauce is just slightly reduced, about 1 minute. To serve, spoon shallot sauce over steaks.
Time 2h15m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Combine first 5 ingredients in heavy medium saucepan over medium-high heat. Boil until liquid is reduced by half, about 6 minutes. Add both stocks and boil until liquid is reduced to 1/2 cup, about 20 minutes. (Sauce can be prepared 1 day ahead. Cover and refrigerate). Preheat oven to 375. Place whole garlic cloves and shallots on 12-inch square of foil. Drizzle with 1 tablespoon oil. Season with salt and pepper. Bring 4 corners of foil together to form package; twist to seal. Place foil on baking sheet; roasts 30 minutes. Open foil and roast until garlic and shallots are tender and golden, about 30 minutes. Transfer garlic and shallots to platter. Tent with foil. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to platter with garlic and shallots; tent with foil. Bring sauce to simmer. Remove from heat. Add butter 1 piece at a time, whisking just until melted. Strain sauce into medium bowl. Season to taste with salt and pepper. Drizzle over steaks, garlic and shallots and serve.
Time 35m Yield 4 servings Number Of Ingredients 11 Steps:
Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots. Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce. Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer. Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Time 35m Number Of Ingredients 8 Steps:
Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning. Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds. Pour in 400ml beef or brown chicken stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and finally ‘monte’ (whisk) in a knob of butter. Add any juices from the steaks just before serving.
Yield Makes 4 servings Number Of Ingredients 13 Steps:
Stir together salt, pepper, and cumin in a small bowl. Pat steaks dry and sprinkle spice mixture evenly on both sides, rubbing to adhere. Heat oil in a 10- to 12-inch heavy skillet over moderate heat until hot but not smoking, then cook steaks, turning over once, until thermometer inserted horizontally registers 115°F, about 12 minutes total. Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. (Beef will continue to cook as it stands.) Add shallots to skillet and cook over moderate heat, stirring frequently, until just softened, about 3 minutes. Stir in wine, vinegar, and brown sugar and cook 3 minutes. Add butter and cook, whisking constantly, until butter is incorporated and sauce is slightly thickened. Pour any meat juices accumulated on cutting board into sauce. Cut steaks into 1/4-inch slices and serve over escarole. Spoon shallots and sauce over steak.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat; cook and stir red onions and mushrooms until tender, about 10 minutes. Transfer onion-mushroom mixture to a bowl. Coat hot skillet with 1 tablespoon vegetable oil over medium-high heat. Pat each steak dry with paper towels and season with salt and black pepper. Place steaks into hot skillet and cook until outsides are browned and insides are cooked to desired doneness, about 5 minutes per side for medium. Remove steaks from skillet. Pour red Zinfandel wine into skillet; scrape up and dissolve any bits of browned food in the skillet. Whisk beef broth and Dijon mustard into wine mixture and bring to a boil. Cook mixture, stirring often, until slightly reduced, about 5 minutes. Slowly whisk cream into sauce and let stand to thicken, about 5 more minutes. Transfer mushrooms and steaks to sauce and serve steaks topped with sauce.
Time 1h10m Yield 4 Number Of Ingredients 10 Steps:
Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes. Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.
Yield Makes 6 servings Number Of Ingredients 8 Steps:
Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they’re done the way you like them-6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots. Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley. To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.
Time 25m Yield 2 servings. Number Of Ingredients 8 Steps:
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 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.
