Wine Merchant 's Beef Steak
|Butter||1 Cup (16 tbs)|
|Onion||1 , cut into rings|
|Red wine||1 1⁄4 Cup (20 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Beef extract||2 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Freshly ground black pepper||To Taste|
Melt 2 tablespoons of the butter, over a moderate heat, in a frying pan.
When the butter stops bubbling fry the onions for 5 minutes, until they become transparent.
Pour on the red wine and simmer for 15 minutes with the bay leaf, thyme and parsley.
Dissolve the meat extract in 3 tablespoons warm water and stir into the sauce.
Soften 1/2 cup of the remaining butter and stir into the sauce.
Fry the steaks in the remaining butter and the oil for 1 minute on each side to seal them, then again for 1 1/2 minutes on each side.
Place on a warm dish and season with salt and pepper.
Pour the wine sauce into the steak pan.
Stir round to mix in the sediment, then serve with the steaks.
Serve with peas and potatoes.