STEAK WITH CARAMELIZED SHALLOTS IN A RED WINE AND CREAM SAUCE
Prep Time: 5 minutes
Cook Time: 25 Minutes
Ready in: 30 Minutes
Makes 2 servings
1 1/2 pound boneless
short cut rump steak
2 tablespoon heavy cream
3 teaspoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 large shallot, chopped
1 small onion, chopped
salt and freshly ground pepper
3 tablespoon red wine
1. Place the meat on
a plate and rub 1/2 teaspoon olive oil on each side. Rub the
thyme and rosemary into the meat and let marinate until ready
to cook-at least 5 minutes or up to an hour.
2. In a medium skillet, heat
1 teaspoon oil over moderately low heat. Add the shallots, onion,
salt, and pepper and sauté about 8 minutes, stirring frequently
to prevent browning. You want the shallots and onion to cook
slowly and caramelize. Remove the shallots and onion and set
3. In the same skillet over moderately
high heat, sauté the steak in the remaining teaspoon of
oil for about 5 minutes on each side for medium-rare. Remove
the meat and set aside.
4. Remove any excess grease from
the pan and place over high heat. Add the wine and let simmer
for 20 seconds.
5. Add the cream and caramelized
shallots and onion and let simmer about 3 minutes, or until thickened.
6. Thinly slice the steak and
spoon the sauce on top.