Seared Strip Steaks with Red Wine and Brandy
- Yield 4 servings
A great winter meal.
- 2 beef strip steaks
- 1 tablespoon butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 cup dry red wine (cabernet or merlot)
- 1 teaspoon tarragon
- 2 teaspoons beef demi-glace (purchased)
- 1 tablespoon bourbon or apple juice
- Salt and pepper to taste
- Purchased demi-glace sauce
- Sear the steaks in a large skillet over medium-high heat for 3 minutes on each side or to 140 degrees on a meat thermometer for medium-rare.
- Place the steaks on a cutting board and cover with foil.
- Melt the butter in the same skillet over medium heat.
- Add the shallot and garlic and saute for 1 minute or until fragrant
- Add the red wine and tarragon. Bring to a boil. Cook for 5 minutes or until reduced to about 1/2 cup. Reduce the heat to medium.
- Stir in the demi-glace, brandy, salt and pepper. Cook for 5 minutes.
- Slice the steak across the grain and arrange on a serving platter.
- Serve with purchased demi-glace sauce.
Recipe reprinted with permission from the Junior Leage of Chicago, Peeling the Wild Onion, a Collection of Chicago Culinary Culture (the Junior League of Chicago, 2008)
For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN