Strip Steak With Rosemary Red Wine Sauce
Made from pan drippings, onions, and wine, the simple sauce is reduced over high heat to concentrate the rich meaty flavors. It's the ideal accompaniment to your perfectly cooked steak.
Ingredients
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4 pounds total, 1 inch thick)
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1/2 teaspoon salt
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1 tablespoon cracked black pepper
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3 tablespoons olive oil
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1/4 cup chopped onion
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2 tablespoons chopped fresh rosemary
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2 cloves garlic, finely chopped
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1-1/2 cups dry red wine
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1 cup canned condensed beef broth
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1/2 teaspoon dark-brown sugar
Directions
1.
Season steaks with salt. Press pepper on surfaces.
2.
Heat oil in large heavy skillet over high heat. Add steaks. Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8 minutes per side for well-done. Remove to warm platter; keep warm.
3.
Add onion to skillet; cook until browned, stirring, 2 minutes. Add half the rosemary, half the garlic; cook, stirring, 20 seconds. Add wine. Increase heat to high; boil vigorously 2 minutes.
4.
Add broth, sugar and meat juices that have collected on platter. Boil 10 minutes more or until liquid is reduced by half, about 1 cup. Add remaining rosemary and garlic. Pour over steaks and serve.
Nutrition information
Calories 610, Total Fat 30 g, Cholesterol 159 mg, Sodium 831 mg, Carbohydrate 5 g, Protein 62 g.
Percent Daily Values are based on a 2,000 calorie diet
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