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Ингредиенты
- 4 x top chuck blade steaks/ 1/2" thick - (abt 18 ounce total)
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 3 Tbsp. unsalted butter divided
- 1 Tbsp. extra virgin olive oil
- 1 lrg shallot finely minced
- 1/2 c. dry white wine
- 3 Tbsp. finely-minced fresh chives
- 2 Tbsp. finely-minced fresh parsley
Инструкции
- Pat steaks dry and sprinkle both sides with salt and pepper.
- Heat 1 Tbsp. butter and oil in a 12-inch heavy skillet over moderately-high heat till warm but not smoking, then saute/fry steaks 3 min per side for medium. Transfer steaks with tongs to a plate and keep hot, loosely covered.
- Add in remaining 2 Tbsp. butter to skillet and cook shallot over moderate heat, stirring, till softened, about 2 min. Remove skillet from heat and carefully add in wine and any meat juices which have accumulated on plate with steaks. Simmer till reduced by half, about 3 min. Remove from heat and stir in herbs and salt and pepper, to taste.
- Pour sauce over steaks and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 106 | 80% |
| Total Fat 12.03g | 15% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 585mg | 24% |
| Potassium 54mg | 2% |
| Total Carbs 1.18g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.35g | 0% |
| Protein 0.25g | 0% |
Отзывы
09 мая 2012
This was easy and yummy. A do again recipe for sure.Этот рецепт был приготовлен/опробован мной!
