"Great on a cold winter day, and a real heart warmer. For best results, the meat should be quite rare."
Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap. Bake at 400 degrees F (200 degrees C) for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside.
Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.
Pour off the fat in the skillet, and add the scallions and red wine. Bring to a boil, and whisk in the garlic puree. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 tablespoons of butter until it is incorporated into the wine sauce.
Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 431 | ||
Calories from Fat: 214 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 90mg | 28 % | |
Sodium 178.7mg | 6 % | |
Potassium 697.8mg | 18 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.6g | ||
Protein 37g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 431
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