Shallot Butter Pan Sauce For Steak Recipes

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PAN-SEARED STEAK WITH RED WINE SAUCE

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11



Pan-Seared Steak With Red Wine Sauce image

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

SHALLOT BUTTER PAN SAUCE FOR STEAK

Easy quick French style steak sauce. Love this recipe, adds an amazing flavor and dresses up steak night.

Provided by Maggie May Schill

Categories     Other Sauces

Time 15m

Number Of Ingredients 6



Shallot Butter Pan Sauce for Steak image

Steps:

  • 1. Set your stove top to medium-high heat.
  • 2. In the same cast iron pan you seared off your steak; deglaze pan with white wine. Let wine reduce for 1 minute.
  • 3. Add shallots and garlic. Let reduce for 2 minutes.
  • 4. Add butter and stir for 3 minutes or so.
  • 5. Add cream and let reduce to desired consistency. Add salt and pepper to taste.

1 medium shallot, minced
4 cloves of garlic, mashed
4 oz cream
2 Tbsp fine salted butter
3/4 c white wine
salt and pepper to taste

STEAK WITH SHALLOT SAUCE

A delicious shallot sauce with balsamic vinegar and parsley elevates this simple steak dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 6



Steak with Shallot Sauce image

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.

Nutrition Facts : Calories 384 g, Fat 19 g, Protein 43 g

1 tablespoon olive oil
4 shell steaks (6 to 8 ounces each)
Coarse salt and ground pepper.
6 shallots
1/4 cup balsamic vinegar
1/2 cup coarsely chopped fresh parsley

STEAK WITH RED WINE-SHALLOT SAUCE

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 2 servings

Number Of Ingredients 5



Steak with Red Wine-Shallot Sauce image

Steps:

  • Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
  • Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
  • Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

1 1-pound New York strip steak (about 1-inch thick)
Kosher salt and freshly ground pepper
1 large shallot, minced
3/4 cup boxed red wine
2 to 3 tablespoons cold unsalted butter, cubed

PAN-FRIED STEAKS WITH SHALLOT-GORGONZOLA BUTTER

Categories     Beef     Cheese     Dairy     Fry     Low Carb     Blue Cheese     Steak     Winter     Birthday     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5



Pan-Fried Steaks with Shallot-Gorgonzola Butter image

Steps:

  • Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Sprinkle steaks with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.

6 tablespoons (3/4 stick) butter, room temperature
3 1/2 tablespoons crumbled Gorgonzola cheese (about 1 1/2 ounces)
3 tablespoons minced shallots
2 teaspoons chopped fresh chives
4 8- to 10-ounce rib-eye steaks (each about 3/4 inch thick)

PAN-SEARED STEAKS WITH SHALLOT SAUCE

Categories     Beef     Valentine's Day     Low Carb     Quick & Easy     Father's Day     Dinner     Meat     Steak     Winter     Anniversary     Shallot     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6



Pan-Seared Steaks with Shallot Sauce image

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.

2 3/4-inch-thick top loin (New York strip) steaks
1/2 cup canned beef broth
3 tablespoons Sherry wine vinegar
1 shallot, finely chopped
1 1/2 tablespoons chilled butter
1/4 teaspoon dried tarragon

STEAKS WITH SHALLOT SAUCE

WE have hearty beef eaters in our family and this recipe is always a winner. Freshly cracked pepper really brings out the flavor and the touch of vinegar and Worcestershire sauce make these steaks perfect.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8



Steaks with Shallot Sauce image

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.

Nutrition Facts : Calories 404 calories, Fat 23g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 265mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.

2/3 cup sliced shallots or green onions
2 tablespoons butter, divided
1/4 cup beef broth
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
2 beef tenderloin steaks (6 ounces each)
1/2 teaspoon pepper
1/2 teaspoon olive oil

STEAK WITH SHALLOTS

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7



Steak with Shallots image

Steps:

  • Sprinkle the steaks on both sides with salt and pepper.
  • Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
  • Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 22 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams

4 boneless shell steaks, about 2 pounds total weight
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon corn, peanut or vegetable oil
4 tablespoons butter
1/2 cup thinly sliced shallots
2 tablespoons finely chopped parsley

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