Tuesday, December 28, 2010

Blade Steaks with Herb Wine Sauce

My husband and I were both very disappointed when we found out Gourmet magazine was no more. We were always sure to find something interesting to cook in each issue. When I saw a copy of the Gourmet cookbook in our local Half Price Books last week, I snatched a copy and started tagging recipes to try right away.

This steak dish turned out delicious. The steaks had a very beefy flavor and the sauce complemented them perfectly. I wasn't sure about using white wine in a steak dish, but it definitely worked.

I altered the original recipe by decreasing the amount of parsley and upping the cook time for a nice medium instead of medium-rare.

4 (1/2-inch-thick) top chuck blade steaks (18 oz)
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter
1 tablespoon olive oil
1 large shallot, finely chopped
1/2 cup dry white wine
3 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh parsley

Pat steaks dry and sprinkle both sides with salt and pepper.
Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add steaks and cook 3-4 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.
Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper to taste.
Serve steaks with sauce poured over.
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