In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, for 5 to 6 minutes per side. When the steaks are done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. (Add juices that accumulate from resting steaks to the Sauce).
For the sauce,
Add the wine to the frying pan with all the juice left over from the cooked steak and bring to a boil. Leave the liquid to simmer and reduce and then take it off the. Stir in the butter to the sauce and pour over the steaks just before serving.
For an extra bit of luxury, crumble a little blue cheese on top and allow to melt...
I make my steaks the same way - and always use fillet. Usually combined with gratin daphionois and a tomato and onion salad and dressing. The potatoes are time consuming and have to be started hrs ahead but they can be timed and the steak is a quick finis
I make my steaks the same way - and always use fillet. Usually combined with gratin daphionois and a tomato and onion salad and dressing. The potatoes have to be started hrs ahead but they can be times and the steak is a quick finish, perfect for busy peo
This is such a great idea and looks like even a novice like me should be able to cook it! I'm definately going to try this and have added it to my favourites folder. I'll let you know how I get on.
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very simple, very nice...
by Lilly on Thu Jan 24 2008 reply to this comment
I make my steaks the same way - and always use fillet. Usually combined with gratin daphionois and a tomato and onion salad and dressing. The potatoes are time consuming and have to be started hrs ahead but they can be timed and the steak is a quick finis
by Mr Taxi Driver on Tue Jun 12 2007 reply to this comment
I make my steaks the same way - and always use fillet. Usually combined with gratin daphionois and a tomato and onion salad and dressing. The potatoes have to be started hrs ahead but they can be times and the steak is a quick finish, perfect for busy peo
by Mr Taxi Driver on Tue Jun 12 2007 reply to this comment
Hi Kenny, thanks for your comments, I will take a look at your recipes too.
by hi fi on Wed May 30 2007 reply to this comment
This is such a great idea and looks like even a novice like me should be able to cook it! I'm definately going to try this and have added it to my favourites folder. I'll let you know how I get on.
by Kenny on Thu May 24 2007 reply to this comment