Pepper-Crusted Steak with Red Wine-Shallot Sauce
Prep: 13 minutes
Cook: 17 minutes • Serves: 4
3tablespoons unsalted butter, softened
1tablespoon cracked black pepper
1teaspoon kosher salt
2tablespoons olive oil
1cup thinly sliced shallots
2cups dry red wine (such as Cabernet Sauvignon)
1teaspoon Dijon mustard
1.Pat steaks dry with paper towels. In small bowl, combine 2 tablespoons butter and pepper; evenly coat both sides of steaks with butter-pepper mixture. Sprinkle steaks with salt.
2.In large skillet, heat oil over medium-high heat 3 minutes or until shimmering, but not smoking. Add steaks and cook 8 to 10 minutes or until internal temperature reaches 140° for medium-rare, turning steaks once halfway through cooking. Transfer steaks to cutting board and loosely cover with aluminum foil; let stand 5 minutes. (Internal temperature will rise 5° upon standing.)
3.While steaks rest, drain all but 1-1/2 tablespoons drippings from skillet. Add shallots to same skillet and cook 1 minute, stirring frequently. Add wine, stirring to scrape browned bits from bottom of skillet; boil 5 to 7 minutes or until sauce thickens slightly. Remove skillet from heat; whisk in mustard and remaining 1 tablespoon butter.
4.To serve, thinly slice steaks across the grain and serve with sauce.
Approximate nutritional values per serving:
561 Calories, 28g Fat (13g Saturated), 140mg Cholesterol,
581mg Sodium, 10g Carbohydrates, 0g Fiber, 37g Protein