A delightful steak recipe featuring a rich red wine and shallot sauce, perfect for a special dinner.
Season the steaks with salt and pepper on both sides.
Seasoning the steak beforehand allows the flavors to penetrate the meat.
Heat a frying pan over high heat and add half of the butter.
Ensure the pan is hot to achieve a good sear on the steak.
Place the steaks in the pan and sear for 2-3 minutes on each side until browned. Remove and set aside.
Let the steaks rest after cooking to retain their juices.
In the same pan, add the shallots and sauté until softened and golden.
Stir frequently to prevent the shallots from burning.
Deglaze the pan with red wine, scraping up any browned bits.
Deglazing adds depth to the sauce by incorporating the pan's flavors.
Add the beef stock and simmer until the sauce reduces by half.
Reducing the sauce concentrates its flavors.
Stir in the remaining butter until the sauce is glossy.
Adding butter at the end enriches the sauce and gives it a silky texture.
Slice the steaks and arrange them on a serving plate.
Slice against the grain for tender pieces.
Pour the sauce over the steaks and garnish with parsley.
Garnishing with fresh herbs adds a burst of color and flavor.
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