Pan Fried Sirloin covered in Shallot and White Wine SauceFrom delairen 9 years ago
- 1.5 lbs 1-inch thick sirloin steaks shopping list
- 1 tbls extra virgin olive oil shopping list
- 1 shallot, chopped shopping list
- 3 cloves garlic, Minced shopping list
- 2 tbls flour shopping list
- 2 tbls butter shopping list
- 2 Cup broth shopping list
- 1/4 to 1/2 Cup white wine (To Taste) shopping list
- 1/8 cup Chardonay vinegar (to taste) shopping list
- kosher salt shopping list
- fresh ground pepper shopping list
How to make it
- Before prepping other ingredients, generously salt and pepper each side of the steaks and set aside for approximately 15 minutes.
- Bring Heavy bottomed Skillet (Cast Iron Recommended) up to medium heat. Your pan should be hot enough that when you pour the olive oil in, it quickly spreads and maybe smoke just a tiny bit.
- Place the salt & peppered steaks in pan for sixty seconds.
- Flip steaks over. If you've done this right, the cooked side should be a nice, crusty brown. You'll need to leave the other side on for a little bit longer, since the pan is no longer as hot. Say 1 and 1/2 to 2 minutes roughly (Or longer, if you prefer leather to steak, er I mean if you prefer well-done).
- Remove steaks to plate and cover to allow to rest.
- Return skillet to medium heat.
- Melt butter in pan. Add shallots and onions.
- Saute until garlic is slightly golden and shallots are translucent.
- Add flour and whisk in. Cook flour mixture over medium heat until it smells slightly nutty and is golden in color.
- Slowly whisk in broth and lower heat. Simmer for a minute or two and then add wine, vinegar, salt and pepper to taste.
The Cookdelairen San Francisco, CA
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