Post by JJ Judkins on Jan 13, 2010 1:55:33 GMT -6
* Exported from MasterCook *
Pan-seared Strip Loin Steaks with Bordelaise Sauce
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beef For 2
Main Dish
Amount Measure Ingredient -- Preparation Method
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1 tbsp. olive oil
2 , 6 oz. strip loin steaks
salt and freshly cracked black pepper to taste
2 tbsps. finely chopped shallot
1/4 tsp. finely chopped garlic
1 Pinch dried or fresh thyme leaves
1/4 cup red wine
1 cup beef stock
1 tbsp. flour
1 tsp. chopped fresh parsley
Preheat the oven to 200 degrees. Heat the oil in a
non-stick skillet over medium–high. Season the steaks
with salt and pepper. Cook 2 to 3 minutes per side, or
a few minutes longer if you like your steak done more
than medium rare. Set the steaks on a heatproof plate
and put in the oven.
Reduce the heat to medium. Add the shallots and garlic
to the skillet and cook 1 minute. Add the thyme and
wine and reduce the wine by half. Whisk the stock and
flour together in a bowl until lump free. Whisk into
the pan, bring to a simmer and cook until lightly
thickened, about 2 to 3 minutes; season with salt and
pepper. Return to steaks to the skillet and heat on
both sides 30 seconds. Divide the steaks and sauce
among plates. Sprinkle with parsley and serve.
Serves 2.
Source:
"IMPORTED INTO MASTERCOOK BY JJ"
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Per Serving (excluding unknown items): 106 Calories; 7g Fat (76.3% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1081mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0