Shell Steaks With Red Wine Butter Recipes

STEAK WITH RED WINE COMPOUND BUTTER

Steps:

• Begin by heating the red wine on medium high heat and bring to a boil, then reduce it to low. Let the wine reduce down so the flavor is concentrated. This should take about 10 minutes or so. Allow it to cool an additional 10 minutes before adding to the butter mixture.
• In a bowl, combine the other ingredients and then using a hand mixer, stand mixer, or food processor incorporate the red wine. I do not recommend mixing the wine in by hand or it could leave a small amount of residue (some remaining liquid on the top).
• Place the butter mixture onto a rectangle of parchment or plastic wrap. Roll into a log and twist the sides closed. Freeze for 30 minutes or until needed.
• Prepare your steak as desired and remove from the heat. Add a pad of the red wine compound butter over the top of the meat while it rests, lightly tented with foil and then serve.

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

SALMON STEAKS WITH RED-WINE BUTTER

Steps:

• Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
• Preheat broiler. Line rack of a broiler pan with foil.
• Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.
• Top each steak with 1 to 2 tablespoons red-wine butter.

PAN-FRIED SHELL STEAK

Steps:

• Pat dry steaks with paper towels. Season on both sides with salt and pepper. Heat a large skillet over high; melt butter, swirling to coat bottom of pan. Working in two batches, cook steaks 7 to 8 minutes for medium-rare, turning once. Transfer steaks to plates.
• Remove skillet from heat; add the water and scrape up browned bits from bottom of skillet with a wooden spoon. Season pan sauce with salt and pepper. Strain through a fine sieve, if desired, discarding solids. Serve steaks with sauce spooned over top. Garnish with watercress.
• It's quick work to make a sauce by adding liquid to the pan and scraping up the flavorful bits from the bottom of the hot skillet. If desired, use wine (red or white) or broth in place of water.