Pepper-Crusted Steak with Red Wine-Shallot Sauce
Prep: 13 minutes
Cook: 17 minutes • Serves: 4
3 tablespoons unsalted butter, softened
1 tablespoon cracked black pepper
1 teaspoon kosher salt
2 tablespoons olive oil
1 cup thinly sliced shallots
2 cups dry red wine (such as Cabernet Sauvignon)
1 teaspoon Dijon mustard
1. Pat beef dry with paper towels. In small bowl, combine 2 tablespoons butter and pepper; evenly coat both sides of beef with butter-pepper mixture. Sprinkle beef with salt.
2. In large skillet, heat oil over medium-high heat 3 minutes or until oil shimmers, but not smoking. Add beef and cook 8 to 10 minutes or until internal temperature reaches at least 140° for medium-rare, turning beef once halfway through cooking. Transfer beef to cutting board and loosely cover with aluminum foil; let stand 5 minutes. (Internal temperature will rise 5° upon standing.)
3. While beef rests, drain all but 1-1/2 tablespoons drippings from skillet. Add shallots to same skillet and cook 1 minute, stirring frequently. Add wine, stirring to scrape browned bits from bottom of skillet; boil 5 to 7 minutes or until sauce thickens slightly. Remove skillet from heat; whisk in mustard and remaining 1 tablespoon butter.
4. To serve, thinly slice beef across the grain and serve with sauce.
Approximate nutritional values per serving:
561 Calories, 28g Fat (13g Saturated), 140mg Cholesterol,
581mg Sodium, 10g Carbohydrates, 0g Fiber, 37g Protein