Post by chief_cook2 on Feb 17, 2004 20:20:21 GMT -6
1 12 - 14 oz. sirloin steak
1 T. vegetable oil
1 T. finely chopped garlic or more to taste
6 T. Merlot
3/4 C. beef stock or canned broth
3 T. unsalted butter
Sprinkle steak with salt and pepper. Heat oil in heavy large skillet
over high heat. Add steak and cook until brown, about 1 minute per
side. Reduce heat to medium and cook steak to desired doneness,
about 3 minutes per side for medium-rare. Transfer steak to plate;
tent with foil.
Add garlic to same skillet and sauté over medium-high heat 1 minute.
Add Merlot; boil until reduced by half, about 2 minutes. Add stock;
boil until syrupy, about 8 minutes. Remove skillet from heat. Add
butter and whisk until melted. Season with salt and pepper.
Cut steak into 2 pieces; place on plates. Spoon sauce over and
serve.
Serves 2.