Rib-eyes With Red Wine Pan Sauce

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 4 rib-eye steaks (7-8 oz. each)
• salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 1/4 cup unsalted butter
• 2 tablespoons finely chopped shallots
• 3/4 cup dry red wine (cabernet or zinfandel)
• 1 cup beef broth or 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• 2 teaspoons dijon mustard

Recipe

• 1 pat the steak dry with paper towels and sprinkle with salt and pepper.
• 2 in a big skillet or saute pan over med-high heat, add the olive oil.
• 3 add the steaks to the hot pan and cook for 3 minutes per side for med-rare, 4 minutes for medium, and 5 minutes for well done.
• 4 remove from the pan to a platter and cover with foil to keep warm.
• 5 pour off any fat from the pan; decrease heat to medium and add 2 tablespoons of the butter.
• 6 add in the shallots and cook until softened but not brown, 1-2 minutes.
• 7 add the wine and cook for 30 seconds; add the broth, vinegar, and mustard; bring to a full rolling boil over high heat, stirring to dissolve the brown particles that cling to the pan.
• 8 continue to cook until the liquid is reduced by half and thickened, 3-4 minutes; remove from the heat.
• 9 cut the remaining 2 tablespoons butter into small pieces; toss into the pan and whisk until dissolved.
• 10 place the steaks on dinner plates and top each with about 3 tablespoons of the red wine sauce; serve immediately.