Home‎ > ‎Recipes‎ > ‎Meat /Main Course‎ > ‎

Sauteed Steak with Caramelized Shallots in a Red Wine and Cream Sauce


1 1/2 pound boneless steak
2 tablespoon heavy cream
3 teaspoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 large shallot, chopped
1 small onion, chopped
salt and freshly ground pepper
3 tablespoon red wine

1. Place the meat on a plate and rub 1/2 teaspoon olive oil on each side. Rub the thyme and rosemary into the meat and let marinate until ready to cook-at least 5 minutes or up to an hour.

2. In a medium skillet, heat 1 teaspoon oil over moderately low heat. Add the shallots, onion, salt, and pepper and saute about 8 minutes, stirring frequently to prevent browning. You want the shallots and onion to cook slowly and caramelize. Remove the shallots and onion and set aside.

3. In the same skillet over moderately high heat, saute the steak in the remaining teaspoon of oil for about 5 minutes on each side for medium-rare. Remove the meat and set aside.

4. Remove any excess grease from the pan and place over high heat. Add the wine and let simmer for 20 seconds.

5. Add the cream and caramelized shallots and onion and let simmer about 3 minutes, or until thickened.

6. Thinly slice the steak and spoon the sauce on top.

Source: Kathy Gunst, with the editors of Parenting Magazine Kathy Gunst, with the editors of Parenting Magazine© 2001 iVillage Inc.; all rights reserved