SALMON STEAKS WITH RED-WINE BUTTER
Steps:
- Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
- Preheat broiler. Line rack of a broiler pan with foil.
- Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.
- Top each steak with 1 to 2 tablespoons red-wine butter.
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
SHELL STEAKS WITH MUSTARD BUTTER
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
- Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper. Blend thoroughly.
- Heat a heavy skillet (preferably black iron) until it is almost smoking.
- Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.
- Continue cooking until all the steaks are done.
- Garnish each serving with a portion of the sauteed potatoes with parsley.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 63 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 28 grams, Sodium 756 milligrams, Sugar 0 grams, TransFat 0 grams
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- 1. Begin by heating the red wine on medium high heat and bring to a boil, then reduce it to low. Let the wine reduce down so the flavor is concentrated. This should take about 10 minutes or so. Allow it to cool an additional 10 minutes before adding to the butter mixture.
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