Sunday, March 14, 2010

Steak Chevillot

I made this the other night for my family. The steaks were perfectly tender, and the sauce was rich and delicious.

To start, melt 2 tablespoons butter in a large skillet. Get it nice and hot, just about to brown...

And then lay your steaks in the pan. I used about 1 1/2 lb of sirloin tips, about an inch thick, and cut them in half so they could cook through easily.

You don't want to move the steaks around, keep them in one spot until you are ready to turn them over. Leaving them still, allows a nice seared surface to form, giving the steaks flavor and sealing in the juices.

After 3 or 4 minutes, turn them over.

While they are cooking on the other side, cut up 4 or 5 green onions (scallions), cutting off the ends, and up into the light green portion.

You are also going to finely mince a large clove of garlic.

When the steaks are cooked to your taste, set them on a platter, and place them somewhere to keep warm. This is the perfect use of a microwave in my book. Just set them in there and close the door. (Microwave off)

In a small skillet, melt a tablespoon of butter over medium heat.

Saute' the onions and garlic for about 30-45 seconds, and then pour in 1/2 c red wine. I used a nice merlot, but red cooking wine is fine.

Let the wine cook down until in is about half of its original volume.

Meanwhile combine 1 tsp butter, and 1 tsp flour into a paste. Mashing it together with a fork works great.

Add it to the skillet, stirring continually. Your sauce will thicken quickly.

Finally, remove from heat, and swirl in one more tablespoon of butter, and 2 tablespoons of the red wine.

Serve steaks with sauce spooned over.


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Printable version: Steak Chevillot