Imported from the web

Steak with Curried Shallot-Butter Sauce

Name: Steak with Curried Shallot-Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 beef strip steaks or ribeye steaks (1 pound each); kosher salt (For seasoning, to taste); ground black pepper (For seasoning, to taste); 1 tsp neutral oil; 4 tbsp salted butter (Cut into 1-tablespoon pieces and divided); 1 shallot (Medium, minced); 1 tsp vadouvan curry powder (French-style vadouvan; regular curry powder may be substituted); 0.5 cup dry white wine; 1 tbsp Dijon mustard; 4 tbsp water (Added in two 2-tablespoon additions); fresh chives or tarragon (Optional garnish; finely chopped)

Imported by Anonymous on SeeMeCook

Seared strip steaks or ribeyes are served with a silky pan sauce of shallot, vadouvan curry powder, white wine, Dijon mustard, and butter. The sauce is bright, savory, and rich, inspired by the famous steak-frites restaurant Le Relais de Venise L’Entrecôte.

4 servings25 minFrench

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Ingredients

2 beef strip steaks or ribeye steaks (1 pound each)
kosher salt (For seasoning, to taste)
ground black pepper (For seasoning, to taste)
1 tsp neutral oil
4 tbsp salted butter (Cut into 1-tablespoon pieces and divided)
1 shallot (Medium, minced)
1 tsp vadouvan curry powder (French-style vadouvan; regular curry powder may be substituted)
0.5 cup dry white wine
1 tbsp Dijon mustard
4 tbsp water (Added in two 2-tablespoon additions)
fresh chives or tarragon (Optional garnish; finely chopped)

Steps

1
Season the steaks with kosher salt and ground black pepper.
2
Heat a 12-inch skillet over medium-high heat. Add the neutral oil and heat until it is barely smoking.
3
Add the steaks to the skillet. Reduce the heat to medium and cook until the steaks are well browned on both sides and the centers reach 120°F for medium-rare, about 10 to 12 minutes, flipping the steaks once halfway through.
4
Transfer the steaks to a plate and leave the skillet empty for the sauce.
5
Add 2 tablespoons of the butter, the minced shallot, and the vadouvan curry powder to the skillet.
6
Cook over medium heat, stirring, until the shallot has softened, 1 to 2 minutes.
7
Add the dry white wine, Dijon mustard, and 2 tablespoons of the water.
8
Cook while whisking until the liquid has reduced by half, about 3 minutes.
9
Add the remaining 2 tablespoons of water and continue whisking to combine.
10
Remove the skillet from the heat. Whisk in the remaining 2 tablespoons of butter and the accumulated steak juices from the plate.
11
Taste the sauce and season with salt and pepper.
12
Slice the steaks, return them to the plate, and pour the sauce over them.
13
If desired, garnish with finely chopped fresh chives or tarragon.

Notes

The recipe uses vadouvan curry powder, but any curry powder will work. The sauce is intended to be silky and emulsified by whisking in the butter off heat.