- 8
Ingredients
- 2 tablespoons chopped shallots
- 1 teaspoon minced garlic
- 1/2 cup ruby port
- 1 cup reduced-sodium beef broth
- 1/2 cup unsalted butter, cut into cubes and chilled
Preparation
Step 1
Heatlarge skillet over medium heat. Add shallots and garlic and cook, stirring, for 30 seconds. Remove skillet from heat. Add port to deglaze; stir, scraping up browned bits from bottom of pan. Return to heat; bring to simmer. Simmer, uncovered, until reduced by half, about 2 minutes. Add beef stock; simmer, uncovered, until reduced by half, 8 to 9 minutes. Add butter to skillet, 1 piece at a time, whisking until fully melted and combined after each addition. Remove skillet from heat as necessary to prevent sauce from breaking; sauce should be thick enough to coat back of spoon. Remove sauce from heat; cover to keep warm.
Serve steaks with sauce. Crumble Stilton over steaks. Sprinkle with parsley.
Tip: Serve with French fried onion rings.