New York beef steak (or striploin) is fried for a maximum of 5 minutes on each side to please you with its tenderness, juiciness and rich beef taste, which helps him acquire a thin strip of fat. Therefore, put the steak in the pan first with fat, and when it gets hot, fry all the meat. While the finished steak will be relax after frying, in the same pan cook amazing thickened shallot sauce and steamed red wine butter. Fried meat particles left in the pan fill the sauce with your spicy taste, and the sauce in turn will give meat on a plate exquisite taste in a restaurant. Share with друзьями: 
Time: 43 мин.Difficulty: easy Servings: 2 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 New York steak weighing 0.5 kg. (approximately 2.5 cm thick)
- 1 large shallots, minced
- 3/4 Art. boxed red wine
- 2-3 tbsp. l cold diced butter cubes
Recipes with similar ingredients: beef, shallots, wine red butter
Recipe preparation:
- Remove the steak from the refrigerator 30 minutes before cooking. Heat a large, thick-bottomed pan over medium-high heat. Dry the steak and add plenty of salt and pepper on all sides. Place it vertically on a strip of fat in a pan and hold with forceps until the fat melts, about 2 minutes.
- Put the steak and fry until golden brown on one side, 4-5 minutes. Then turn over and fry on the other side until a thermometer inserted sideways into the thickest part of the meat will not show temperature 49 ° С for light roasting, another 3-4 minutes. Shift to chopping board and let the meat rest for 10 minutes. Leave melted fat in a pan.
- Add shallots to the pan and fry over medium heat until golden color, about 2 minutes. Add wine and scrape off wooden spoon sticking pieces from the bottom of the pan. Bring to boil and cook until the liquid has evaporated halfway and gains the consistency of light syrup, about 7 minutes; remove from fire. Stir in the butter one piece at a time to turned out a glossy sauce. Add 0.5 tsp. salt and 1/4 tsp black pepper. Cut the steak against the fibers and serve with the sauce.
