Tuesday, July 15, 2008

Steak with Red Wine Sauce

There is a little bit of red wine sit in the fridge. I hate anything goes to waste. Vik voted for mussels with red wine; which means we'll have to make a trip to get the mussels. Er! No way!

- sirloin steak
- 2 medium size potatoes, peeled and cut to chunks
- 2 tbsp dill, chopped
- 2 tsp butter
- 1/4 cup half and half, or cream
- 1 cup chicken broth (optional)
- 1 cup red wine
- 2 shallots, chopped
- 1 garlic, minced
- peppercorn
- salt and pepper

- Put potatoes in pan. Fill water just until it covers potatoes. Dash of salt. Cook covered.
- Seasoned steak with salt and pepper.
- Heat 1 tbs olive oil in pan. Place steak to hot pan. Brown one side (2-3 minutes). Flip and brown the other side. Handle steak as little as possible, don't keep flipping, to retain the juice inside the steak.
- Once both sides browned, slide pan (make sure it's oven safe) to oven and let it bake for 6-7 minutes, depending on how thick and also, how do you want it cooked. Rare, med-rare, medium-well, welldone.
- Drained cooked potatoes. Toss in some butter and mashed potatoes. Toss in dill. Pour some half and half/cream. Add few tablespoon of chicken broth. Seasoned to taste.
- Once steak is out from oven. Let it sit on platter for couple seconds, tent with aluminium foil to keep the heat.
- Return pan to stove, under medium heat. Toss in little butter and scrape the bottom of pan to get all the flavorful bits from steak. Toss in shallots, garlic and peppercorn.
- Pour in red wine. Stir. Let it reduces and thicken.
- Pour in chicken broth. Add dash of salt and pepper. Let simmer for a while.

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