Ingredients

How to make it

  • 2 lbs hangar or flank steak
  • 1 cup cabernet sauvignon
  • 1 minced shallot
  • 1 T. cream
  • 1 T. parsley flakes
  • 1 stick unsalted butter
  • Salt and black pepper to taste
  • Reduce wine, shallot and parsley to about ΒΌ cup
  • Add cream and bring to a simmer
  • Stir in optional chives
  • Whisk in butter about 1 oz at a time
  • Season with salt and pepper
  • Pour into ceramic containers and cool
  • Grill steak to medium rare
  • Slice and serve with cabernet butter on the side

Reviews & Comments 2

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    " It was excellent "
    notyourmomma ate it and said...
    Ho'boy....chives, shallots and wine. Lovely.
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    " It was excellent "
    chefelaine ate it and said...
    Hey, Merlin--- a 'magical' dish!!!! HIGH FIVE :+D
    Was this review helpful? Yes Flag

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