Pan-Seared Steaks with Semi-Demi Herb Sauce

By NicoleS

Ingredients

• Sauce Base (Semi-Demi):
• 1 Tablespoon vegetable oil
• 8 oz. ground beef
• 1 Tablespoon tomato paste
• 1 small onion
• 1 small carrot
• 2 cloves garlic
• 8 oz. crimini mushrooms
• 2 cups dry white wine
• 4 cups low sodium beef broth
• 4 sprigs thyme
• 2 bay leaves
• 2 teaspoon black peppercorns
• 2 packets unflavored powdered gelatin (5 tsp.)
• Steaks & Herb Sauce:
• 2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each))
• Kosher salt and pepper
• 1 tablespoon vegetable oil
• 1 small shallot, minced
• 1/2 cup white wine
• 1/4 cup Sauce Base (1/2 recipe; see above)
• 1/4 teaspoon white wine vinegar
• 1 1/2 teaspoons minced fresh chives
• 1 1/2 teaspoons minced fresh parsley
• 1 teaspoon minced fresh tarragon
• 1 tablespoon unsalted butter

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

Sauce Base:

1. Heat oil in a deep skillet. Add beef and 1 Tbsp. tomato paste. Cook until well-browned, about 8 mins.

2. Add onion, carrot, 2 garlic cloves, and mushrooms to a food processor. Pulse until finely chopped. Add vegetables to the meat mixture and cook for another 8 mins until liquid is absorbed and vegetables are browning.

3. Add 2 cups white wine and deglaze the pan, scraping up any brown bits. Add 4 cups beef broth, 4 sprigs thyme, 2 bay leaves, and 2 tsp. black peppercorns. Bring to a boil and reduce to a simmer until sauce has reduced to 2 cups, about 20-25 mins.

4. Put sauce through a strainer. Sprinkle gelatin evenly over the top and stir in. Put sauce back on the stove. Bring to a boil and simmer an additional 5-7 mins or until reduced by half. Prepare steaks.

Steaks and Herb Sauce:


1. Adjust oven rack to middle position and heat oven to 275 degrees. Cut each steak in half vertically to create four 8-ounce steaks. Pat steaks dry with paper towel. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.

2. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks. Transfer steaks to platter and tent loosely with aluminum foil while preparing herb sauce.

3. Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add wine and bring to simmer, scraping up any browned bits. Add Sauce Base, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute. Off heat, whisk in chives, parsley, tarragon, and butter; season with salt and pepper to taste. Spoon sauce over steaks and serve.