- 1 tablespoons canola oil
- Kosher salt and cracked black peppercorns
- 2 (16oz) steaks, at least 1 inch thick, room temperature
- 3 tablespoons unsalted butter
- 3 tablespoons finely minced shallots
- 1/3 cup Merlot
- 1/3 cup Port
- 1/2 cup beef stock
- 3 TBS minced flat leaf parsley
- Using a heavy skillet, such as a well-seasoned cast iron pan, heat the canola oil over high heat until it’s just below smoking. While pan is heating, season the meat generously on both sides with salt and pepper, pressing seasoning into the meat.
- Add steaks to the pan and cook for three to five minutes per side, depending on how rare you like them. Remove to platter and pour off the remaining fat from the pan into a container to cool before disposing.
- Reduce heat to medium and add 1 tablespoon of the butter, the minced shallots and a generous pinch of cracked pepper. Cook until the shallots are tender, about 3 minutes, then add the red wine and port, stirring the bottom and sides of the pan with a wooden spoon to deglaze. Reduce the liquid by about two-thirds, until the bubbles breaking in the pan are tiny. Add the beef stock and bring up to a boil, then reduce by half, about five minutes. Stir in the minced parsley for a minute, then strain and return to pan, but keep the pan off the heat. Swirl in the remaining 2 TBS of butter, and serve sauce over the steaks.
Merlot, Yountville, Napa Valley