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