Steak with Red Wine and Garlic
"A real Bistro dish and there's nothing fancy about it, but the flavors are solidly appealing and classic. Source: Chef Louis Othier."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (320.8 g)
- Calories 452.3
- Total Fat - 23.8 g
- Saturated Fat - 12.3 g
- Cholesterol - 174.2 mg
- Sodium - 236.7 mg
- Total Carbohydrate - 2.8 g
- Dietary Fiber - 0.4 g
- Sugars - 0.1 g
- Protein - 49.1 g
- Calcium - 51.3 mg
- Iron - 2.3 mg
- Vitamin C - 12.4 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Sprinkle the steaks with salt and pepper. Put the oil and 2 1/2 tablespoons of the butter in a 10 - 12 inch skillet and turn the heat to medium-high. When the butter melts, turn the heat to high and add steaks. Cook until almost done, 3 - 4 minutes per side for rare. Turn off the heat and transfer the steaks to a warm platter in a low oven.
Step 2
Pour the fat out of the pan and return to the stove, over medium heat. Add 2 tablespoon of the remaining butter to the pan; when it melts, add the garlic and turn the heat up a bit. When the garlic begins to turn golden, about 5 minutes, add 2 cups of the wine and turn the heat to high. Reduce by about two-thirds, until the mixture is thick and saucy; season with a little salt and plenty of pepper, then stir in the remaining 1/2 tablespoon butter. When it melts, add the parsley and the remaining 2 tablespoon wine.
Step 3
Add the steaks and any accumulated juices to the sauce, turn once or twice, and serve.
Tips
No special items needed.
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