I picked up some "Petite Sirloin" on sale at Lucky Market and sought
out a recipe to make it for dinner. I ended up using this recipe "Steak
Grille au Beurre Rouge" from Pierre Franey's "More 60-Minute
Gourmet."
It was tasty, although the butter flavor in the sauce was almost overpowering. We'll try it again with half as much butter next time.
Here's what we actually did (the original recipe is at the bottom of this entry).
Prepare the steaks:
1 pound (about) petite sirloin, about 3/4" - 1" thick
Coarsely ground pepper and salt
2 - 3 Tbsp peanut oil
Pat steaks dry and season with coarse salt, then season with coarsely ground pepper.
Heat pan on medium-high burner and add 2 - 3 Tbsp of peanut oil. Pan-broil steaks until they reach desired doneness and transfer to warm side platter.
Prepare Beurre Rouge and deglazing of steak juices.
4 Tbps finely chopped shallots (I think I used a bit more)
1 - 1 1/2 C red wine (I used a zinfandel that was a bit over-the-hill)
8 Tbsp (1 stick) butter
First, take about 1/4 - 1/2 cup of the wine, and deglaze the pan in which the steak was cooked, making sure to scrape up all the brown bits. Transfer this to the wok -- add the shallots and an additional cup of wine. Cook on high -- reduce this to about 1/3 cup, then add the butter, about 2 Tbsp at a time.
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Original Recipe:
1 2-pound boneless sirloin steak, about 1 1/2" thick
2 Tbsp peanut, vegetable, or corn oil
3 Tbsp finely chopped parsley
Salt, Freshly Ground pepper (coarse)
Beurre Rogue (below)
Preheat broiler to High
Rub steak on both sides with oil
Sprinkle steaks with salt and pepper to taste
Place meat on broiler rack and let it cook about 4-5" from heat. Cook for about 3-5 minutes per side, depending on desired doneness
Transfer steak to hot platter and cover loosely with aluminum foil and let stand in a warm place about 5 minutes to redistribute the internal juices of the meat (meanwhile, make the beurre rouge).
Beurre Rouge
6 Tablesppons finely chopped shallots
1 1/2 C Red Burgundy wine
12 Tbsp Butter
Salt and Freshly ground pepper
Combine shallots and wine in a sucepan and bring to a vigorous boil.
Let wine cook down to about 1/3 cup. Continue cooking over high heat, stirring rapidly with a wire whisk. Add butter about 2 Tbsp at a time. Add salt and pepper to taste.
It was tasty, although the butter flavor in the sauce was almost overpowering. We'll try it again with half as much butter next time.
Here's what we actually did (the original recipe is at the bottom of this entry).
Advertisement:
Prepare the steaks:
1 pound (about) petite sirloin, about 3/4" - 1" thick
Coarsely ground pepper and salt
2 - 3 Tbsp peanut oil
Pat steaks dry and season with coarse salt, then season with coarsely ground pepper.
Heat pan on medium-high burner and add 2 - 3 Tbsp of peanut oil. Pan-broil steaks until they reach desired doneness and transfer to warm side platter.
Prepare Beurre Rouge and deglazing of steak juices.
4 Tbps finely chopped shallots (I think I used a bit more)
1 - 1 1/2 C red wine (I used a zinfandel that was a bit over-the-hill)
8 Tbsp (1 stick) butter
First, take about 1/4 - 1/2 cup of the wine, and deglaze the pan in which the steak was cooked, making sure to scrape up all the brown bits. Transfer this to the wok -- add the shallots and an additional cup of wine. Cook on high -- reduce this to about 1/3 cup, then add the butter, about 2 Tbsp at a time.
-----------------------
Original Recipe:
1 2-pound boneless sirloin steak, about 1 1/2" thick
2 Tbsp peanut, vegetable, or corn oil
3 Tbsp finely chopped parsley
Salt, Freshly Ground pepper (coarse)
Beurre Rogue (below)
Preheat broiler to High
Rub steak on both sides with oil
Sprinkle steaks with salt and pepper to taste
Place meat on broiler rack and let it cook about 4-5" from heat. Cook for about 3-5 minutes per side, depending on desired doneness
Transfer steak to hot platter and cover loosely with aluminum foil and let stand in a warm place about 5 minutes to redistribute the internal juices of the meat (meanwhile, make the beurre rouge).
Beurre Rouge
6 Tablesppons finely chopped shallots
1 1/2 C Red Burgundy wine
12 Tbsp Butter
Salt and Freshly ground pepper
Combine shallots and wine in a sucepan and bring to a vigorous boil.
Let wine cook down to about 1/3 cup. Continue cooking over high heat, stirring rapidly with a wire whisk. Add butter about 2 Tbsp at a time. Add salt and pepper to taste.