Steak with Shallot Sauce
from The Steak Lover's Cookbook
3/4 pound boneless sirloin steak
freshly ground black pepper
2 TBSP butter
3 TBSP minced shallots
1 TBSP red wine vinegar
1 TBSP chopped parsley
1/2 TBSP steak sauce
1/2 tsp rosemary
Season the steak generously, patting the pepper into the meat.
Heat a heavy skillet over medium heat. Add 1 TBSP butter. When melted, add the steak and sear until well-crusted on one side, approximately 6 minutes. Turn and cook 6 minutes more for medium rare. Remove and cover loosely with foil.
Pour the fat from the pan and wipe clean with a paper towel. Return the pan to medium heat and melt the remaining TBSP butter. Add shallots and cook until softened, about 2 1/2 minutes. Add vinegar and simmer for 3 minutes more. Add parsley, steak sauce and rosemary and simmer 1 minute longer. Pour any juices from the steak into the sauce and then serve over meat.
Notes: Last night I intended to make Siam Country Steak but missed the fact that I needed to marinade at least all day. So, this was the improv recipe, and I must admit that I was not at all disappointed. It turned out quite well - perfectly crusted. Accompanied by Sweet and Spicy Noodles from this recipe, which served as a nice counterpoint.
Posted by Jennifer at October 29, 2007 7:59 PM | TrackBackThe steak was well-cooked on its own, and the sauce had a complex mix of flavors that balanced out perfectly and worked well with the meat. This one's a winner.
Posted by: Michael at October 29, 2007 10:09 PMI tried this on Sunday, with substitutions. I know the steak I used wasn't a sirloin, and possibly wasn't the right cut to pan fry. I used scallions instead of shallots, and in lieu of steak sauce, a mix of a tbsp Italian herb tomato paste + enough Worcestershire sauce to turn the mix a steak sauce brown color.
The flavor was tomatoe-y onion-y, but very good, imo. A little too thick, possibly because I didn't turn the heat down to simmer soon enough, and lost the liquid from the vinegar really fast. I might try adding a splash of red wine next time. I might even try following the recipe.
In any event, I wound up with a nice grace note to a decent piece of beef. Definitely a keeper.
Posted by: Kristine Smith at November 12, 2007 9:26 PM