Pan-fried Steak with Shallot Beurre Blanc
(1 reviews)
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Cook time:
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Maurine Cuisine cooks home prepared meals for families, using local and seasonal ingredients. I also offer home delivery in the Montreal area.
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Steak & Sauce
4 beef steaks of any cut desired
1 cup red wine
thyme to taste
olive oil
½ lb butter (cold cut into cubes)
½ cup shallots, chopped
½ cup white wine
¼ cup white wine vinegar
salt and pepper to taste
Potatoes / Zucchini Sticks
Enough potatoes for 4 servings
Olive oil as needed
Salt & pepper to taste
Enough zucchini for 4 serving cut in batonnet style (sticks)
Olive oil as needed
Salt & pepper to taste
Instructions
- Marinate steaks in red wine, thyme and olive oil for at least a coupe of hours in the fridge, removing from fridge long enough before cooking so they come to room temperature
- Make beurre blanc by cooking shallots with white wine and vinegar, reduce to about 2 tablespoons
- Reduce heat and add butter slowly while you whip. Remove from heat immediately. Season to taste
- Pan-fry steaks, season to taste (rock salt preferred) and top with sauce
- Cut potatoes in small Wedges, toss in olive oil, salt and pepper, set on a baking sheet with parchment paper
- Bake at 420 degrees turning constantly, until cooked through and crispy, minimum 30 minutes
- Sauté zucchini in sauté pan with olive oil and S&P to taste
Plate it all together, layering the potatoes and zucchini at the bottom, this way they will soak must of the sauce, top with steak and beurre blanc. Garnish with any sprout or even some chopped parsley if desired.
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