Fast and Fabulous Steaks With A Demi-Glaze Sauce
Category: Main Dishes | Blog URL: http://splendidmarket.com
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Emily Heston
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
Dry marinade steps:
Sprinkle the rub on both sides of each of the steaks about an hour before cooking.
Allow the beef to sit at room temperature.
Cooking and sauce steps:
Pour in olive oil.
Circle the pan around to evenly distribute the butter and oil. Lay the steaks in the mixture as the bubbles begin to get smaller.
Make sure there is about 1/2 inch space between each of the steaks.
Cook the steaks for about 3-4 minutes per side for a medium rare finish.
Pour off all but a tablespoon of the saute fat.
Pour the minced shallots into the fat and allow them to sizzle for about a minute.
Remove the pan from the heat.
Stir one tablespoon of the butter into the sauce.
Sprinkle in the parsley and thyme.
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.
Tuesday, January 12, 2010 - 10:04am