How to make it

  • Preheat oven to 400F
  • Season steak on both sides with salt & pepper and refrigerate
  • Combine wine, vinegar and shallots in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixtrue is reduced to two tablespoons, 15-20 minutes.
  • Meanwhile, heat a large heavy ovenproof skillet over medium high heat. When it is hot add oil and 1 tablespoon of the reserved butter.
  • When butter is melted add steak and sear for 1 minute. Reduce heat and cook until the first side is golden brown and beginning to crisp, about 3 minutes longer.
  • With tongs turn the steak and sear the other side until it is brown, about 3 minutes.
  • Place pan in the oven and finish cooking, turning once. (about 6-8 minutes for medium -rare.)
  • Transfer steak to platter and cover with foil to keep warm.
  • To finish sauce put through a fine strainer, pressing on shallots.
  • Whisk the five tablespoons of cold butter a few peices at a time into warm reduction until you have a creamy sauce.
  • Stir tarragon to taste and season with salt and pepper.
  • Slice steak into half inch thick slices across grain, spoon sauce on top and serve.

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    great steak thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    I love this recipe! SO delicious. I thank you - and I like Andrea, too. Great offering...
    Was this review helpful? Yes Flag

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