home

Steak rouge

Ingredients
12 oz rib-eye steak
peanut oil
6 oz dry red wine
1 large shallot 3 Tbl cold butter
salt
black pepper
Method
Dice the shallot finely. Smear the steak with peanut oil. Heat up 12 inch skillet over a high flame. Sear the steak on one side, turn it over and season the seared side. Sear the second side, turn over and season it. Test for doneness. It should be medium rare. De-grease the pan and remove the steak.

Reduce the flame. Pour in about 8 oz of red wine into the pan. Throw in the chopped shallots. Reduce the liquid in the pan - somewhat - but not to a glaze. Pour whatever juices have exuded from under the steak back into the pan. Turn the flame down to low. Whisk in cold butter, a knob at a time, until the sauce congeals. Do not, at any time, allow this sauce to boil. It will break. Strain off shallots - if desired.

Place the steak on a platter. Ladle the sauce over it. Serve with fries.

Steak blanc

Ingredients
12 oz rib steak
peanut oil
6 oz dry white wine
3 Tbl cold butter
salt
black pepper
Method
Smear the steak with peanut oil. Heat up 12 inch skillet over a high flame. Sear the steak on one side, turn it over and season the seared side. Sear the second side, turn over and season it. Test for doneness. It should be medium rare. De-grease the pan and remove the steak.

Reduce the flame. Pour in 6 oz of white wine into the pan. Scrape the bottom of the pan. Reduce the liquid in the pan - somewhat - but not to a glaze. Pour whatever juices have exuded from under the steak back into the pan. Turn the flame down to low. Whisk in the cold butter, a knob at a time, until the sauce barely congeals. Do not, at any time, allow this sauce to boil. It will break.

Place the steak on a platter. Ladle the sauce over it. Serve with fries.