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+ | Sliced Sirloin with Shallots and Chive Sauce | ||
+ | from Parade magazine: 2-28-1988 | ||
+ | |||
+ | # 3 tablespoons unsalted butter | ||
+ | # 2 tablespoons olive oil | ||
+ | # 1 Sirloin or London Broil steak, 2 lbs, trimmed | ||
+ | # 1/2 cup peeled and chopped shallots | ||
+ | # 1/4 cup chopped chives (save some for garnish) | ||
+ | # 1 tablespoon red wine vinegar | ||
+ | # 3/4 cup dry red wine | ||
+ | # salt and pepper to taste | ||
+ | |||
+ | 1. Place 2 tablespoons butter and the olive oil in a skillet. Cook over medium heat till the butter sizzles and melts. | ||
+ | |||
+ | 2. Add steak to skillet and cook 8 minutes on each side for rare meat. Remove to a platter. | ||
+ | |||
+ | 3. To make the sauce; pour off all but 2 tablespoons of liquid in the skillet. Raise heat to medium-high and add shallots and chives; cook and stir for 15 seconds. | ||
+ | |||
+ | 4. Add vinegar and wine and reduce liquid for 1 minute. Stir in remaining tablespoon of butter, and season to taste with salt and pepper. Remove from heat. | ||
+ | |||
+ | 5. Slice steak crosswise into 1/2 inch slices. Serve topped with shallot-chive sauce and sprinkles of chives. | ||
+ | |||
+ | Serves 4 to 6. |