Sauteed Beef Steaks Marchand De Vin
|Beef steaks||2 Pound (Use Tender Variety, Filet, Strip, Sirloin, 3/4 To 1 Inch Thick)|
|Freshly ground pepper||To Taste|
|Minced shallot||2 Tablespoon|
|Red wine||1⁄2 Cup (8 tbs)|
1 Heat a heavy skillet over medium-high heat.Rub the skillet with a piece of fat trimmed from the steak.Cook the steaks,turning once and season with salt and pepper.
2 Test for doneness by pushing on the steak with your finger: A rare steak just begins to offer resistance at the medium-rare stage, it springs back lightly; cooked to medium or beyond, it gets increasingly stiff and resistant to the touch. Remove the steaks to warm plates.
3 In the pan add shallot and cook in the meat juices until translucent.Add a little butter if the pan is drying up.Add the wine,bring to a boil and reduce by two third.
4 Remove pan from the heat,swirl in butter and check the seasoning.
5 Spoon the sauce over the steaks before serving.