Bistro Steak with Shallot Wine Sauce
2 lbs. sirloin steak, cut 2 inches thick
2 T. olive oil
2 T. butter
1/2 C. chopped shallots
1/4 C. chopped chives
1 T. red wine vinegar
1 C. dry red wine
salt and fresh ground pepper
In a heavy skillet, bring oil and butter to a sizzle. Add the steak and cook over medium heat, 8 minutes on each side for rare, 9 – 10 minutes for medium. Remove steak from pan and cover to keep warm.
Add the shallots and all but 1 T. of the chives to the pan, stir and cook 1 minute. Pour in the vinegar and wine, simmer for 2 – 3 more minutes. Season with salt and pepper.
Slice the sirloin crosswise into 1/2 inch slices, place on platter.
Pour the sauce over the roast and top with the remaining chives.
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