Fast and Fabulous Steaks With A Demi-Glaze Sauce
By: Emily Heston
Published: Tuesday, January 12, 2010 - 10:04am

Ingredients




4 steaks (we use top sirloin steaks) about 1  thick
dry marinade ingredients
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
1 teaspoon fresh ground pepper
cooking and deglazing ingredients
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons shallots, minced
1/2 tablespoon fresh thyme leaves
1 cup red wine
1/4 cup chicken or beef stock
2 tablespoons fresh parsley, minced
1 teaspoon heaping  tarragon dijon mustard

Preparation

1 Dry marinade steps: 2 Sprinkle the rub on both sides of each of the steaks about an hour before cooking. 3 Rub the seasoning onto the meat to provide a light, even coating. 4 Allow the beef to sit at room temperature. 5 Cooking and sauce steps: 6 In a large non-stick skillet, over medium high heat, melt one tablespoon of butter. 7 Pour in olive oil. 8 Circle the pan around to evenly distribute the butter and oil.  Lay the steaks in the mixture as the bubbles begin to get smaller. 9 Make sure there is about 1/2 inch space between each of the steaks. 10 Cook the steaks for about 3-4 minutes per side for a medium rare finish. 11 When the steaks are finished, remove from heat and cover to keep warm. 12 Pour off all but a tablespoon of the saute fat. 13 Pour the minced shallots into the fat and allow them to sizzle for about a minute. 14 Pour in the wine and the stock and stir with a wooden spoon, loosening up any cooked bits on the bottom of the pan. 15 Raise the heat to high and let the sauce bubble for about 2 minutes, it will become a deep burgundy color. 16 Remove the pan from the heat. 17 Stir one tablespoon of the butter into the sauce. 18 When that has melted and been absorbed, stir in a second tablespoon. 19 Next, spoon in the mustard and whisk the sauce quickly to smooth it out. 20 Sprinkle in the parsley and thyme. 21 Spoon sauce over the steaks and serve.

About


Follow these simple steps and in a less than a half hour, you and your friends will feel like you are dining in a cozy little bistro in France.
Regular dijon can be used but PLEASE try to find the tarragon dijon, the tarragon adds so much flavor to the sauce.