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Ingredients
- 2 lb Boneless sirloin steak About 1 1/2-in. thick
- 2 Tbsp. Peanut oil
- 6 Tbsp. Shallots, minced
- 1 1/2 c. Burgundy wine
- 3/4 c. Butter Watercress for garnish Salt and pepper
Directions
- 1. Preheat the broiler to high.
- 2. Rub the steak on both sides with the oil.
- 3. Sprinkle the steak with salt and pepper, using generous amounts of pepper.
- 4. Place the steak on the broiler rack and let it cook 4-5 minutes.
- from the source of heat. Broil 3-5 minutes., then turn the steak and broil on the side 3-5 minutes. Cooking tiome will depend on the desire degree of doneness.
- 5. Transfer the steak to a warm platter and cover loosely with foil. Let the steak stand in a hot place about 5 minutes. to redistribute the internal juices of the meat.
- 6. Meanwhile, make the red butter sauce.
- Combine the shallots and wine in a saucepan and bring to a vigorous boil.
- Let the wine cook down to about 1/3 c..
- 7. Continue cooking over high heat, stirring rapidly with a wire whisk, and adding the butter about 2 tbsp at a time. Season to taste with salt and pepper.
- 8. Slice the steak on the diagonal (across the grain of the meat) and garnish with watercress.
- Serve with red butter sauce.
- This dish: Steak grille au beurre rouge
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 4 servings | |
| Calories 587 | |
| Calories from Fat 312 | 53% |
| Total Fat 34.72g | 43% |
| Saturated Fat 12.43g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 116mg | 5% |
| Potassium 737mg | 21% |
| Total Carbs 5.48g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 45.05g | 72% |
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