Ingredients
- Sauce:
- 2 tablespoons butter
- 1/2 cup finely chopped shallots
- 1 1/2 cup dry red wine
- 1/2 bay leaf
- 1/4 teaspoon dried thyme
- 4 parsley sprigs
- 2 teaspoons meat extract combine with 3 tablespoons hot water
- 12 tablespoons of soft butter
- 1 tablespoon lemon juice
- 1 teaspoon flour
- 2 tablespoons finely chopped parsley
- 3 / 3 1/2 lbs sirloin, porterhouse of t=bone
- 1 tablespoon butter
- 2 tablespoons oil
- salt and fresh ground pepper
Preparation
Step 1
1. In saucepan, melt 2 tabs. butter over moderate heat and cook shallot stirring.
2. Pour in the wine, add the bay leaf, thyme and parsley sprigs and simmer over moderate heat until reduced to 333/4 cup. (10-15 minutes).
3. Strain the reduce wine into a small bowl. Return to heat, add meat extract and water and bring to a boil. Set aside.
4. Cream 12 tablespoons of butter against the side off small bowl, beat in the lemon juice, flour and parsley and set aside.
5. Pat the steak dry and cut small incisions.
6. Met 1 tab. of butter over high heat, add steak and brown for 1-2 minutes on each side.
7. Then reduce heat and keep cooking 5 minutes on each side.
8. Transfer to a heated platter and season with salt and pepper.
9. Pour reduced wine mixture into skillet and bring to a boil.
10. Remove from heat and blend in the creamed butter mixture, 2 tablespoons at a time.
11. To serve, slice the steak and offer the sauce separately.