We happened to have a half-bottle of white wine in the fridge from our Risotto-making and we were looking for a use for it. We found this nice, simple recipe from Gourmet Magazine. Instead of steak, we substituted chicken, since we are being healthy (we’re overlooking the butter, of course). Also, we remembered that white wine is supposed to go better with poultry. In the reviews of the recipe, several readers substituted red wine with success. Overall, we were pleased with our results. The sauce was really tasty, and super simple. Moreover, we didn’t have to buy a single new ingredient, which made our wallets happy.
4 (1/2-inch-thick) top chuck blade steaks (18 oz)
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter
1 tablespoon olive oil
1 large shallot, finely chopped
1/2 cup dry white wine
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
+ (we also added some chopped garlic)
Pat steaks dry and sprinkle both sides with salt and pepper. Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks 3 minutes per side for medium. Transfer steaks with tongs to a plate and keep warm, loosely covered. Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper to taste. Serve steaks with sauce poured over.