On 2004-10-22, : : Levelwave : : > wrote:

> Also - Adding the Shallots AFTER the wine seems strange. Seems I would
> add the shallots to the empty pan and let it cook in the remaining fat
> first. Then deglaze and add the butter.

Yep.

Cook steak in enough oil to do shallots when steak done. Add shallots and
herbs and saute for about 30-40 secs. Add wine (1/4 C) to deglaze and let
reduce to half. Put steak on microwave heated plate. Add two pats of cold
butter to reduced wine sauce and swirl around till melted and pull off heat.
Adjust s&s. Some prefer to strain shallots, some don't. Pour sauce over
steak and pour a glass of wine ...enjoy!

nb