Side Pannel
Quick Bistro-Style Steak
Ingredients List
- 4 Boneless striploin steaks,
- -each 6 oz.
- 1/2 ts Coarsely ground black pepper
- 2 ts Olive oil
- 2 ts Butter
- Salt
- 1/4 c Finely chopped shallots
- 1 lg Clove garlic, finely chopped
- 1/4 ts Herbes de Provence
- 1/3 c Red wine or additional stock
- 1/2 c Beef stock
- 1 tb Dijon mustard
- 2 tb Chopped parsley
Directions
Remove steaks from refrigerator 30 minutes before cooking. Season with
pepper.
Heat a large heavy skillet over medium heat until hot; add oil and butter.
Increase heat to high; brown steaks about 1 minute on each side. Reduce
heat to medium; cook to desired degree of doneness. Transfer to a heated
serving platter; season with salt and keep warm.
Add shallots, garlic and herbes to skillet; cook, stirring, for 1 minute.
Stir in red wine; cook, scraping up any brown bits from bottom of pan,
until liquid has almost evaporated.
pepper.
Heat a large heavy skillet over medium heat until hot; add oil and butter.
Increase heat to high; brown steaks about 1 minute on each side. Reduce
heat to medium; cook to desired degree of doneness. Transfer to a heated
serving platter; season with salt and keep warm.
Add shallots, garlic and herbes to skillet; cook, stirring, for 1 minute.
Stir in red wine; cook, scraping up any brown bits from bottom of pan,
until liquid has almost evaporated.
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