Steak Au Vin
Yield
2 servingsPrep
15 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 2 | each |
strip steak
boneless, 1/2 inch thick |
* |
| 2 | large |
hamburger patties
|
* |
| 4 | tablespoons |
butter
|
|
| 2 | tablespoons |
shallots
finely chopped |
|
| 1 ½ | teaspoons |
worcestershire sauce
|
|
| 2 ½ | teaspoons |
dijon mustard
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
wine
burgundy |
*
|
| 2 | tablespoons |
brandy
|
|
| 1 ½ | teaspoons |
parsley leaves
chopped fresh |
|
| 1 | tablespoon |
chives
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 2 | each |
strip steak
boneless, 1/2 inch thick |
* |
| 2 | large |
hamburger patties
|
* |
| 6E+1 | ml |
butter
|
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 7.5 | ml |
worcestershire sauce
|
|
| 13 | ml |
dijon mustard
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
wine
burgundy |
*
|
| 3E+1 | ml |
brandy
|
|
| 7.5 | ml |
parsley leaves
chopped fresh |
|
| 15 | ml |
chives
chopped |
|
Directions
Rub oil and pepper on both sides of steaks.
Heat a heavy skillet over high heat.
Sear steaks quickly on both sides for approximately 30 seconds.
Remove from pan.
Reduce heat to medium and add butter.
When butter melts, a dd shallots.
Sauté 2 minutes.
Add Worcestershire, mustard and salt; return steaks to pan.
Cook 2 minutes per side or until desired doneness.
Remove meat and keep warm.
Add wine and cook, uncovered, over high heat until reduced in half.
Stir in brandy, parsley and chives.
Simmer 1 to 2 minutes and serve sauce over steak.
