Name: Sliced Sirloin with Shallot Wine Sauce
Yield: 4 to 6 portions
Ingredients: 2 tablespoons olive oil; 3 tablespoons unsalted butter; 4 tablespoons snipped fresh chives 1 tablespoon red wine vinegar; ¾ cup dry red wine; ½ cup chopped peeled shallots; 1 sirloin steak (about 2 pounds), 2 inches thick; Salt and freshly ground black pepper, to taste

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

For a more delicate presentation, we pan fry our steak and slice it very thin. Here it’s topped with a shallot wine sauce. If you prefer, just pan fry or broil the steak, and make the Shallot Chive Butter that follows, instead of the wine sauce.

Ingredients

3 tablespoons unsalted butter
2 tablespoons olive oil
1

Sauce
Gluten-free

Method

Place 2 tablespoons of the butter and the oil in a heavy skillet over medium heat. When the butter is sizzling, add the steak and cook for 8 minutes on each side for rare meat. Transfer the steak to a platter and keep warm.
Pour off all but

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Ingredients

Method

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