Sauteed Steak
with Caramelized Shallots
in a Brandy and Cream Sauce
INGREDIENTS:
1 1/2 pound boneless steak
2 tablespoon heavy cream
3 teaspoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 large shallot, chopped
1 small onion, chopped
salt and freshly ground pepper
3 tablespoons brandy
DIRECTIONS:
1. Place the meat on a plate and rub 1/2
teaspoon olive oil on each side. Rub the
thyme and rosemary into the meat and
let marinate until ready to cook-at least
5 minutes or up to an hour.
2. In a medium skillet, heat 1 teaspoon
oil over moderately low heat. Add the
shallots, onion, salt, and pepper and
saute about 8 minutes, stirring
frequently to prevent browning. You
want the shallots and onion to cook
slowly and caramelize. Remove the
shallots and onion and set aside.
3. In the same skillet over moderately
high heat, saute the steak in the
remaining teaspoon of oil for about 5
minutes on each side for medium-rare.
Remove the meat and set aside.
4. Remove any excess grease from the
pan and place over high heat. Add the
brandy and let simmer for 20 seconds.
5. Add the cream and caramelized
shallots and onion and let simmer about
3 minutes, or until thickened.
6. Thinly slice the steak and spoon the sauce on top.
YIELD: 4 servings.
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