Steak with a Caper Sauce

h2Chef’s Notes/h2
pThis recipe uses an old restaurant trick that gives the steak a slight crust and keeps it juicy inside./p
pIf you have never used capers they are worth a try, but if you are not adventurous, use “yuck” mushrooms in their place. If you hate mushrooms, just use the shallots./p
pI use wine in this recipe. You can just as easily use beef broth and a ½ teaspoon of tomato paste. For my appetite, I like a 6-8 ounce steak. Adjust the serving size to your personal needs./p
h2Ingredients/h2
ul
li2- 6 ounce portions of steak (the best cut you can afford), strong1 ½ inches thick/strong/li
liSalt pepper to taste/li
li1 shallot or 4 scallions (white and light green parts only)/li
li1 clove of garlic, grated or very finely minced/li
li½ tsp. dried tarragon/li
li2 tbsp. olive oil/li
li1 tbsp. Butter/li
li½ cup dry red wine/li
li1 tbsp. capers rinsed and drained./li
/ul
h2HOW TO PREPARE THE RECIPE/h2
ol
liMince uhalf/u of the shallot strongor/strong two of the scallions. Combine with salt, pepper, garlic, tarragon and ½ tsp. of the olive oil./li
liRub on the steak. Refrigerate for 45 minutes up to 24 hours./li
liPre heat oven to 425° F./li
liHeat a skillet to medium high. Add the remaining olive oil to the skillet./li
liAdd the steaks and cook for 4 minutes per side./li
liRemove from the skillet and put into an oven proof baking pan. Place into the hot oven for 10-15 minutes (depending on desired doneness)./li
liThinly slice the remaining shallots or scallion./li
liAfter cooking the steaks to the desired doneness, remove from the oven and cover with foil to rest./li
liReheat the skillet you cooked the steak in. When it is hot, add the butter and shallot or scallions./li
liCook until golden, add the wine and cook for 3-4 minutes to reduce by half. Add the capers. Pour any juices that have gathered in the pan holding the steak to the skillet and combine./li
liPlate the steak and spoon the pan sauce over the meat./li
/ol
h2Nutrition Information/h2
pServes 2br /
Carbohydrates: 4g per serving/p
piSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, The Decadent Diabetic/a/i/p

Beef

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