Sauteed Steak With Shallot Sauce (Steak Saute aux Echalotes)
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4boneless shell steaks, each about ¾ pound
- Salt to taste if desired
- Freshly ground pepper to taste
- ½teaspoon corn, peanut or vegetable oil
- 2tablespoons butter
- ½cup finely sliced shallots
- 2tablespoons red-wine vinegar
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
801 calories; 59 grams fat; 25 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 60 grams protein; 880 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Sprinkle meat on both sides with salt and pepper.
- Step 2
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 1½ minutes. Turn and cook about 1½ minutes on second side. Remove meat to warm platter and pour off fat from skillet.
- Step 3
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.
- This dish is best cooked in a heavy black iron skillet.
Private Notes
Comments
pls, mark b, Melissa, and company:
for all "massive" ingredients, like a steak or big piece of fish, please indicate whether you're starting with them fresh out of refrigerator or whether they've come to room temperature. There's a difference.
I did super hot cast iron with salt on the pan. Not too much salt..
Incredible!!! Used peanut oil. This is my new go-to for a delicious steak on a weeknight. Btw I used a ribeye and it was so so good
pls, mark b, Melissa, and company:
for all "massive" ingredients, like a steak or big piece of fish, please indicate whether you're starting with them fresh out of refrigerator or whether they've come to room temperature. There's a difference.
If you can, always cook from room temp. It changes the cooking time considerably.