{"id":7783,"date":"2019-01-04T15:51:30","date_gmt":"2019-01-04T20:51:30","guid":{"rendered":"https:\/\/pricechopperready.com\/home\/?p=7783"},"modified":"2021-08-19T14:49:39","modified_gmt":"2021-08-19T18:49:39","slug":"pepper-crusted-steak-with-red-wine-shallot-sauce","status":"publish","type":"post","link":"https:\/\/pricechopperready.com\/home\/pepper-crusted-steak-with-red-wine-shallot-sauce\/","title":{"rendered":"Pepper-Crusted Steak with Red Wine-Shallot Sauce"},"content":{"rendered":"<p><img decoding=\"async\" class=\"ngg-singlepic ngg-none \" src=\"https:\/\/pricechopperready.com\/home\/wp-content\/gallery\/recipes\/PepperCrustedSteakRedWineShallotSauce.jpg\" alt=\"Pepper-Crusted Steak with Red Wine-Shallot Sauce video\" \/><br><br \/>\n<a class=\"shop_ingred\" target=\"_blank\" href='https:\/\/shop.pricechopper.com\/recipes\/36\/pepper-crusted-steak-with-red-wine-shallot-sauce'><strong>Shop Ingredients  <\/strong><\/a>&nbsp;&nbsp;<a href='https:\/\/pricechopperready.com\/home\/pepper-crusted-steak-with-red-wine-shallot-sauce-video'><strong>Click to See How-To Video!<\/strong><\/a><img decoding=\"async\" class=\"icoDL\" src=\"https:\/\/pricechopperready.com\/home\/wp-content\/images\/ico_Print.png\" alt=\"download\" title=\"Print Recipe\" onClick=\"window.print()\" \/><a href=\"https:\/\/pricechopperready.com\/home\/pepper-crusted-steak-with-red-wine-shallot-sauce\/emailpopup\/\" onclick=\"email_popup(this.href); return false;\"  title=\"Email This Post\" rel=\"nofollow\"><img decoding=\"async\" class=\"WP-EmailIcon\" src=\"https:\/\/pricechopperready.com\/home\/wp-content\/plugins\/wp-email\/images\/ico_email.png\" alt=\"Email This Post\" title=\"Email This Post\" style=\"border: 0px;\" \/><\/a><\/p>\n<h1 class=\"nostyle\"><span class=\"recTitle\">Pepper-Crusted Steak with Red Wine-Shallot Sauce<\/span><\/h1>\n<p><span class=\"recPrep\">Prep: 13 minutes<br \/>\nCook: 17 minutes \u2022 Serves: 4<\/span> <!--more--><\/p>\n<div class=\"recIngre\">\n<span>1-1\/2<\/span>pounds boneless rib-eye or top sirloin steaks (about 1-inch thick)<br \/>\n<span>3<\/span>tablespoons unsalted butter, softened<br \/>\n<span>1<\/span>tablespoon cracked black pepper<br \/>\n<span>1<\/span>teaspoon kosher salt<br \/>\n<span>2<\/span>tablespoons olive oil<br \/>\n<span>1<\/span>cup thinly sliced shallots<br \/>\n<span>2<\/span>cups dry red wine (such as Cabernet Sauvignon)<br \/>\n<span>1<\/span>teaspoon Dijon mustard\n<\/div>\n<p><span class=\"recPrep\"><span>1.<\/span>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.<br \/>\n<\/span><\/p>\n<p><span class=\"recPrep\"><span>2.<\/span>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\u00b0 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\u00b0 upon standing.)<br \/>\n<\/span><\/p>\n<p><span class=\"recPrep\"><span>3.<\/span>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.<br \/>\n<\/span><\/p>\n<p><span class=\"recPrep\"><span>4.<\/span>To serve, thinly slice steaks across the grain and serve with sauce.<br \/>\n<\/span><\/p>\n<p><span class=\"recNut\"><br \/>\n  Approximate nutritional values per serving: \u2028<br \/>\n  561 Calories, 28g Fat (13g Saturated), 140mg Cholesterol,<br \/>\n  581mg Sodium, 10g Carbohydrates, 0g Fiber, 37g Protein<br \/>\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shop Ingredients &nbsp;&nbsp;Click to See How-To Video! Pepper-Crusted Steak with Red Wine-Shallot Sauce Prep: 13 minutes Cook: 17 minutes \u2022 Serves: 4<\/p>\n","protected":false},"author":12,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,5],"tags":[],"class_list":["post-7783","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-recipes"],"_links":{"self":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts\/7783","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/comments?post=7783"}],"version-history":[{"count":4,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts\/7783\/revisions"}],"predecessor-version":[{"id":9998,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts\/7783\/revisions\/9998"}],"wp:attachment":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/media?parent=7783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/categories?post=7783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/tags?post=7783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}