SAUTEED STEAK WITH SHALLOT SAUCE (STEAK SAUTE AUX ECHALOTES)

Sauteed Steak With Shallot Sauce (Steak Saute aux Echalotes) image

Provided by Pierre Franey

Categories dinner, quick, sauces and gravies, main course

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 boneless shell steaks, each about 3/4 pound
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon corn, peanut or vegetable oil
2 tablespoons butter
1/2 cup finely sliced shallots
2 tablespoons red-wine vinegar
2 tablespoons finely chopped parsley

Steps:

Sprinkle meat on both sides with salt and pepper.
Heat oil in heavy black iron skillet and add steaks. If skillet is not large enough, you may wish to cook 2 at a time. Cook meat over high heat until nicely browned on one side, about 1 1/2 minutes. Turn and cook about 1 1/2 minutes on second side. Remove meat to warm platter and pour off fat from skillet.
Add butter and shallots and cook, stirring, briefly until wilted and barely start to brown. Add vinegar and shake skillet briefly. Pour sauce over steaks and sprinkle with parsley.

Nutrition Facts : @context http, Calories 801, UnsaturatedFat 27 grams, Carbohydrate 4 grams, Fat 59 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 25 grams, Sodium 880 milligrams, Sugar 2 grams, TransFat 0 grams