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Recipe for :

Beef Steak with Garlic Wine Sauce
 

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Ingredients

1/2 lb flank steak
Salt and pepper to taste
2 tbsp unsalted butter
2 tbsp unsalted butter, softened
2 tbsp thinly slice scallions
1 cup dry red wine
1 head roasted garlic, purée

Method
  • Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat.
  • When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 tbsp butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare.
  • Remove the meat from the pan and keep warm. Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy.
  • As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 tbsp soften butter so that it incorporates into the wine.
  • Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once.

Serves 4

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