Sauteed Steak With Shallot And Wine Sauce
|Fillet steak||2 Pound (1 Kilogram)|
|Flour||1 Ounce (25 Gram)|
|Butter||2 Ounce (50 Gram)|
|Vegetable oil||1 Tablespoon|
|Shallots||2 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Red wine||10 Fluid Ounce (300 Milliliter)|
|Beef stock||10 Fluid Ounce (300 Milliliter)|
|Thyme||1 Teaspoon, freshly chopped|
|Black pepper||To Taste|
Cut the steak into pieces about 5 cm/2 in square and 1 cm/1/2 in thick.
Melt the butter with the oil in a frying pan.
Add the steak pieces and saute until the outside is browned but the inside is still pink— about 2 to 3 minutes on each side.
Transfer the meat to a warmed serving dish and keep hot while you make the sauce.
Mix together the flour and 25 g/1 oz of the butter to make a paste (beurre manie).
Melt the remaining butter with the oil in the cleaned-out frying pan.
Add the shallots and garlic and fry until the shallots are soft but not brown.
Stir in the wine, stock, bay leaf, thyme and salt and pepper to taste.
Bring to the boil and boil until the liquid has reduced to half the original quantity.
Add the beurre manie in small pieces, stirring, and continue simmering, stirring, until the sauce thickens.
Remove the bay leaf and pour the sauce over the steak.