Pan-Seared Steak with Cabernet Butter Sauce
Serves/Makes: 4
Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Categories:
Steak Recipes

2 tablespoons olive oil
4  (6 to 8 oz.) steaks, blotted dry
1/4 cup chopped shallots
3/4 cup good quality Cabernet Sauvignon
1/2 cup demi-glace
5 tablespoons unsalted butter, at room temperature
1 tablespoon chopped flat-leaf parsley, to garnish
 Salt and freshly ground black pepper to taste
Heat a platter or plates in a slow oven. On the stove, heat a large cast iron skillet over high heat until very hot.  Add olive oil, then steaks and sauti meat until desired doneness (2 minutes on each side for rare, 3 minutes for medium-rare). Transfer steaks to oven and discard excess fat from pan. Sauti shallots in pan for 20 seconds, then pour in wine and demi-glace, stirring to incorporate all browned cooking bits into liquid.
 Boil liquid until reduced to 2 to 3 tablespoons. Off the heat, whisk in butter a tablespoon at a time. Add chopped parsley. If desired, cut the steak into slices across the grain of the meat. Spoon sauce onto meat and serve.