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Home > Recipes > With Classic French Demi-Glace
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Pan-Seared Steak with Cabernet Butter Sauce
Serves 4
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 Take it from us: there's nothing more tempting than a luscious steak with a French wine-butter sauce. But,
butter sauces often have mounds of butter. We find that if the wine and stock are well reduced, you'll only need about a tablespoon of butter per serving. Because everything counts in this minimalist preparation, choose fine wine, butter, meat, and-of course-stock.
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Ingredients:
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- 2 T. (30 mL) olive oil
- 4 6 to 8-oz. (180 to 240 g) shell steaks, blotted dry
- ¼ c. (60 mL) chopped shallots
- ¾ c. (187 mL) good quality Cabernet Sauvignon
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- 1 T. (15 mL) Demi-Glace Gold®
+ ½ c. (125 mL) hot water
- 4-5 T. (60-75 mL) unsalted butter, at room temperature
- 1 T. (15 mL) chopped flat-leaf parsley, to garnish
- Salt and freshly ground black pepper to taste
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Heat a platter or plates in a slow oven. On the stove, heat a large cast
iron skillet over high heat until very hot. Add olive oil, then steaks, and
sauté meat until desired doneness (2 minutes on each side for rare, 3
minutes for medium-rare). Transfer steaks to oven and discard excess fat
from pan. Sauté shallots in pan for 20 seconds, then pour in wine and
diluted stock, stirring to incorporate all browned cooking bits into liquid.
Boil liquid until reduced to 2 to 3 T (30-45 mL). Off the heat, whisk in butter a tablespoon at a time. Add chopped parsley. If desired, cut the steak into slices across the grain of the meat. Spoon sauce onto meat and serve.
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