Skillet Roasted Steak With Piquant Sauce
|Olive oil/Vegetable oil||2 Teaspoon|
|Steaks||1 1⁄2 Pound (About 3/4 Inch Thick)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced / crushed through a press|
|Fennel seed||1 Teaspoon|
|Beef broth||1⁄2 Cup (8 tbs)|
1 Preheat the oven to 450°.
2 In a large ovenproof skillet, warm the oil over high heat until hot but not smoking. Add the steaks and sear for 2 minutes per side.
3 Place the skillet in the oven and roast the steaks for 3 minutes.
4 Turn the steaks over and roast for an additional 3 minutes, or until medium-rare.
5 Remove the steaks to a plate and cover loosely to keep warm. Add the red wine, tomato paste, hot pepper sauce, garlic, fennel seed, sugar and pepper to the skillet, and bring the mixture to a boil over medium-high heat.
6 Meanwhile, in a small bowl, blend the beef broth and cornstarch. Add the cornstarch-broth mixture to the skillet. Cook, stirring, until the sauce thickens slightly, about 2 minutes.
7 Return the steaks (and any juices that have accumulated on the plate) to the skillet. Turn the steaks to coat them with the sauce.