Chuck Blade Steaks with Herb Wine Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter
- 2 tablespoons finely chopped fresh parsley
- 1 large shallot, finely chopped
- Carbohydrate 5 g(2%)
- Cholesterol 83 mg(28%)
- Fat 24 g(37%)
- Fiber 1 g(3%)
- Protein 18 g(35%)
- Saturated Fat 10 g(51%)
- Sodium 452 mg(19%)
- Calories 326
Preparation Pat steaks dry and sprinkle both sides with salt and pepper. Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks 3 minutes per side for medium. Transfer steaks with tongs to a plate and keep warm, loosely covered. Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper to taste. Serve steaks with sauce poured over.
Preparation Pat steaks dry and sprinkle both sides with salt and pepper. Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks 3 minutes per side for medium. Transfer steaks with tongs to a plate and keep warm, loosely covered. Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper to taste. Serve steaks with sauce poured over.
