Sauteed Steak With Shallot Sauce Steak Saute Aux Echalotes Recipes

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PAN-SEARED STEAKS WITH SHALLOT SAUCE



Pan-Seared Steaks with Shallot Sauce image

Categories     Beef     Valentine's Day     Low Carb     Quick & Easy     Father's Day     Dinner     Meat     Steak     Winter     Anniversary     Shallot     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

2 3/4-inch-thick top loin (New York strip) steaks
1/2 cup canned beef broth
3 tablespoons Sherry wine vinegar
1 shallot, finely chopped
1 1/2 tablespoons chilled butter
1/4 teaspoon dried tarragon

Steps:

  • Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.

STEAK WITH SHALLOT-RED WINE SAUCE



Steak With Shallot-Red Wine Sauce image

The sauce makes these steaks really special. Use rib-eyes or beef tenderloin for a really tender meal. From Good Housekeeping, January 2003.

Provided by lazyme

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon vegetable oil
2 (12 ounce) boneless rib-eye steaks or 2 (12 ounce) beef tenderloin steaks
1 teaspoon butter or 1 teaspoon margarine
1/2 teaspoon salt
1/4 teaspoon pepper, coarsely ground
2 medium shallots, finely chopped
1 cup dry red wine

Steps:

  • In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
  • Meanwhile, pat steaks dry with paper towels.
  • Add margarine to skillet.
  • Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
  • Transfer steaks to cutting board; keep warm.
  • To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender.
  • Add wine to skillet and heat to boiling over high heat. Boil 2 minutes.
  • To serve, thinly slice steaks and spoon wine sauce on top.

Nutrition Facts : Calories 538.8, Fat 39.7, SaturatedFat 16.1, Cholesterol 118.4, Sodium 397.4, Carbohydrate 2.4, Sugar 0.4, Protein 30

SEARED RIB-EYE STEAK, SAUTEED SHALLOTS & SHIITAKE MUSHROOMS



Seared Rib-Eye Steak, Sauteed Shallots & Shiitake Mushrooms image

from San Francisco Chronicle food section: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/22/FDO11A1E1S.DTL#recipe4

Provided by Sloog

Categories     Meat

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 teaspoons vegetable oil
1/4 cup thinly sliced shallot
8 -10 medium shiitake mushrooms, with stems removed sliced thin
2 teaspoons olive oil
1 boneless rib-eye steak (about 8 ounces, and 1-inch thick)
3 tablespoons low sodium soy sauce

Steps:

  • Heat the vegetable oil in a skillet over medium-high heat. Add the shallots and mushrooms, and saute until soft. Remove and set aside.
  • In the same skillet, heat the olive oil over medium-high heat. Add the steak and sear on each side for about 2 minutes, or enough to leave the insides pink and juicy. Remove steak from heat, but leave the juices in the pan.
  • Lower the heat to medium. Return the mushrooms and shallots back to the skillet; add the soy sauce and stir until the vegetables are well coated.
  • Slice the steaks into bite-size pieces and pour the mushroom mixture over the meat. Serve immediately, with steamed rice.

STEAK WITH SHALLOT-MERLOT SAUCE



Steak with Shallot-Merlot Sauce image

Provided by Tony Nogales

Categories     Beef     Sauté     Valentine's Day     Low Carb     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Dinner     Lunch     Steak     Fall     Anniversary     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 2

Number Of Ingredients 6

1 12- to 14-ounce sirloin steak
1 tablespoon vegetable oil
1 1/2 tablespoons finely chopped shallots
6 tablespoons Merlot
3/4 cup beef stock or canned broth
3 tablespoons unsalted butter

Steps:

  • Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. Add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate; tent with foil.
  • Add shallots to same skillet and sauté over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stock; boil until syrupy, about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper.
  • Cut steak into 2 pieces; place on plates. Spoon sauce over and serve.

STEAKS WITH SHALLOT SAUCE



Steaks with Shallot Sauce image

WE have hearty beef eaters in our family and this recipe is always a winner. Freshly cracked pepper really brings out the flavor and the touch of vinegar and Worcestershire sauce make these steaks perfect.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2/3 cup sliced shallots or green onions
2 tablespoons butter, divided
1/4 cup beef broth
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
2 beef tenderloin steaks (6 ounces each)
1/2 teaspoon pepper
1/2 teaspoon olive oil

Steps:

  • Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm., Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.

Nutrition Facts : Calories 404 calories, Fat 23g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 265mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.

HANGER STEAK WITH SHALLOTS



Hanger Steak with Shallots image

Provided by Daniel Boulud

Categories     Beef     Sauté     Valentine's Day     Dinner     Steak

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
six 7-ounce hanger steaks
salt and freshly ground white pepper
2 tablespoons unsalted butter
8 medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons finely chopped Italian parsley leaves

Steps:

  • Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them-6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.
  • Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.
  • To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.

SAUTEED STEAK WITH SHALLOT SAUCE (STEAK SAUTE AUX ECHALOTES)



Sauteed Steak With Shallot Sauce (Steak Saute aux Echalotes) image

Provided by Pierre Franey

Categories     dinner, quick, sauces and gravies, main course

Time 10m

Yield 4 servings

Number Of Ingredients 8

4 boneless shell steaks, each about 3/4 pound
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon corn, peanut or vegetable oil
2 tablespoons butter
1/2 cup finely sliced shallots
2 tablespoons red-wine vinegar
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle meat on both sides with salt and pepper.
  • Heat oil in heavy black iron skillet and add steaks. If skillet is not large enough, you may wish to cook 2 at a time. Cook meat over high heat until nicely browned on one side, about 1 1/2 minutes. Turn and cook about 1 1/2 minutes on second side. Remove meat to warm platter and pour off fat from skillet.
  • Add butter and shallots and cook, stirring, briefly until wilted and barely start to brown. Add vinegar and shake skillet briefly. Pour sauce over steaks and sprinkle with parsley.

Nutrition Facts : @context http, Calories 801, UnsaturatedFat 27 grams, Carbohydrate 4 grams, Fat 59 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 25 grams, Sodium 880 milligrams, Sugar 2 grams, TransFat 0 grams

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