* Look for Demi-glace in specialty food stores. It comes in a small 2 oz. cups in a cardboard box and makes about 3/4 cup demiglace.
1. Pat dry the steaks and season with salt and pepper. Heat a cast-iron or heavy skillet over medium-high heat until very hot (never have below medium). Add 1 tablespoon of the oil and when it begins to smoke, add the steaks. Cook them until they are well browned on both sides and until they register 145 degrees on an instant-read thermometer for medium-rare, about 4-6 minutes per side. (Take the temperature of the meat by inserting the thermometer into the side of the steak, so you get a more accurate temperature than from the top, which is not deep enough. Transfer the steaks to a cutting board and allow to rest for 5 minutes.
2. Meanwhile, make the pan sauce: Add the remaining tablespoon of oil to the hot skillet. Cook the shallots until soft and lightly browned, about 2 minutes. Add the wine, demiglace or stock, and thyme sprig and cook until the sauce is reduced by half, about 5 minutes. Remove the skillet from the heat and swirl in the butter. Remove the thyme sprig and season with salt and pepper.
3. Slice the steaks into 1/2-inch thick pieces and serve drizzled with the warm sauce.
Make sure to do all prep beforehand!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (16g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (100%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 7.6mg||2 %|
|Sodium 3488.7mg||120 %|
|Potassium 2.4mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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: 54
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