Pan-Seared Steak with Cabernet Butter Sauce

Pan-searing steaks is a great alternative to cooking them on the grill and
a great way to add a little extra flavor to the sauce. Our belief is
anyone can cook a decent steak, but add a demi-glace based cabernet butter
sauce and you change it to something sublime.


Pan-Seared Steak with Cabernet Butter Sauce

Servings: 4

2 tablespoons olive oil
4 - 6 to 8 oz. shell steaks, blotted dry
1/4 cup chopped shallots
3/4 cup good quality Cabernet Sauvignon
1/2 cup demi-glace
4-5 tablespoons unsalted butter, at room temperature
1 tablespoon chopped flat-leaf parsley, to garnish
Salt and freshly ground black pepper to taste

Heat a platter or plates in a slow oven. On the stove, heat a large cast
iron skillet over high heat until very hot. Add olive oil, then steaks
and sauti meat until desired doneness (2 minutes on each side for rare, 3
minutes for medium-rare). Transfer steaks to oven and discard excess fat
from pan. Sauti shallots in pan for 20 seconds, then pour in wine and
demi-glace, stirring to incorporate all browned cooking bits into liquid.
Boil liquid until reduced to 2 to 3 tablespoons. Off the heat, whisk in
butter a tablespoon at a time. Add chopped parsley. If desired, cut the
steak into slices across the grain of the meat. Spoon sauce onto meat and
serve. Jules Silver at Gateway Gourmet



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