Sauteed Steak With Shallot Sauce Steak Saute Aux Echalotes Recipes

STEAK WITH SHALLOT SAUCE

Steps:

• Heat olive oil in a large skillet over high heat. Generously season both sides of shell steaks with coarse salt and ground pepper. Cook steaks until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover loosely with foil, and set aside.
• Reduce heat to medium; add 6 shallots, thinly sliced into rings. Cook, stirring frequently, until softened, 4 to 6 minutes.
• Add balsamic vinegar, coarsely chopped fresh parsley, and any accumulated juices from steaks; cook until sauce is just slightly reduced, about 1 minute. To serve, spoon shallot sauce over steaks.

STEAKS WITH SHALLOT SAUCE

Steps:

• Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm., Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.

SAUTEED STEAK WITH SHALLOT SAUCE (STEAK SAUTE AUX ECHALOTES)

Steps:

• Sprinkle meat on both sides with salt and pepper.
• 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 1 1/2 minutes. Turn and cook about 1 1/2 minutes on second side. Remove meat to warm platter and pour off fat from skillet.
• 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.

SAUTEED TENDERLOIN STEAKS WITH WINE SAUCE

Steps:

• Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak

SAUTEED STEAK WITH MUSTARD CREAM SAUCE

Steps:

• Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat). This prevents curling. Over medium-high heat, bring the oil to the smoking point. Saute the steaks on one side for 2 minutes. Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes. Immediately remove the steaks to a warm platter and season with salt and pepper. Cover loosely with foil while making the sauce. Discard any fat in the pan. Add the cognac and scrape up the coagulated juices. Add the cream and reduce by 1/2. Stir in the mustard and pour the sauce over the steak.

SEARED RIB-EYE STEAK, SAUTEED SHALLOTS & SHIITAKE MUSHROOMS

Steps:

• Heat the vegetable oil in a skillet over medium-high heat. Add the shallots and mushrooms, and saute until soft. Remove and set aside.
• In the same skillet, heat the olive oil over medium-high heat. Add the steak and sear on each side for about 2 minutes, or enough to leave the insides pink and juicy. Remove steak from heat, but leave the juices in the pan.
• Lower the heat to medium. Return the mushrooms and shallots back to the skillet; add the soy sauce and stir until the vegetables are well coated.
• Slice the steaks into bite-size pieces and pour the mushroom mixture over the meat. Serve immediately, with steamed rice.

STEAK WITH SHALLOT-RED WINE SAUCE

Steps:

• In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
• Meanwhile, pat steaks dry with paper towels.
• Add margarine to skillet.
• Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
• Transfer steaks to cutting board; keep warm.
• To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender.
• Add wine to skillet and heat to boiling over high heat. Boil 2 minutes.
• To serve, thinly slice steaks and spoon wine sauce on top.

PAN-SEARED STEAKS WITH SHALLOT SAUCE

Steps:

• Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.