Pan Fried Sirloin covered in Shallot and White Wine Sauce

Ingredients:

1.5 lbs 1-inch thick sirloin steaks

1 tbls Extra Virgin Olive Oil

1 Shallot, chopped

3 Cloves Garlic, Minced

2 tbls Flour

2 tbls butter

2 Cup Broth

1/4 to 1/2 Cup White Wine (To Taste)

1/8 cup Chardonay Vinegar (to taste)

Kosher Salt

Fresh Ground Pepper

Method:

Before prepping other ingredients, generously salt and pepper each side of the steaks and set aside for approximately 15 minutes.

Bring Heavy bottomed Skillet (Cast Iron Recommended) up to medium heat. Your pan should be hot enough that when you pour the olive oil in, it quickly spreads and maybe smoke just a tiny bit. If it's doesn't, then let it heat a little more first. Once your pan and oil are at the desired temperature, place the salt & peppered steaks in. Do not touch them for atleast 60 seconds. I mean that. Hey! You in the back, I saw that! Put those tongs down!

After Sixty seconds, flip steaks over. If you've done this right, the cooked side should be a nice, crusty brown. You'll need to leave the other side on for a little bit longer, since the pan is no longer as hot. Say 1 and 1/2 to 2 minutes roughly (Or longer, if you prefer leather to steak, er I mean if you prefer well-done).

Remove steaks to plate and cover to allow to rest. Return skillet to medium heat. Place butter in to pan, and when melted, add shallots and onions. Saute until garlic is slightly golden and shallots are translucent. Add flour and whisk in. Cook flour mixture over medium heat until it smells slightly nutty and is golden in color. Slowly whisk in broth and lower heat. Simmer for a minute or two and then add wine, vinegar, salt and pepper to taste.

Photobucket


_______________________________________________________________

Pan Fried Sirloin covered in Shallot and White Wine Sauce

Ingredients:

1.5 lbs 1-inch thick sirloin steaks

1 tbls Extra Virgin Olive Oil

1 Shallot, chopped

3 Cloves Garlic, Minced

2 tbls Flour

2 tbls butter

2 Cup Broth

1/4 to 1/2 Cup White Wine (To Taste)

1/8 cup Chardonay Vinegar (to taste)

Kosher Salt

Fresh Ground Pepper

Method:

Before prepping other ingredients, generously salt and pepper each side of the steaks and set aside for approximately 15 minutes.

Bring Heavy bottomed Skillet (Cast Iron Recommended) up to medium heat. Your pan should be hot enough that when you pour the olive oil in, it quickly spreads and maybe smoke just a tiny bit. If it's doesn't, then let it heat a little more first. Once your pan and oil are at the desired temperature, place the salt & peppered steaks in. Do not touch them for atleast 60 seconds. I mean that. Hey! You in the back, I saw that! Put those tongs down!

After Sixty seconds, flip steaks over. If you've done this right, the cooked side should be a nice, crusty brown. You'll need to leave the other side on for a little bit longer, since the pan is no longer as hot. Say 1 and 1/2 to 2 minutes roughly (Or longer, if you prefer leather to steak, er I mean if you prefer well-done).

Remove steaks to plate and cover to allow to rest. Return skillet to medium heat. Place butter in to pan, and when melted, add shallots and onions. Saute until garlic is slightly golden and shallots are translucent. Add flour and whisk in. Cook flour mixture over medium heat until it smells slightly nutty and is golden in color. Slowly whisk in broth and lower heat. Simmer for a minute or two and then add wine, vinegar, salt and pepper to taste.

Photobucket


_______________________________________________________________

Making an offer on a house…

Whew! So we finally think we may have possibly perhaps found ~the~ one.
The good: (short version, off the top of my head)
  • 30 or so minute commute
  • A Park across the street
  • Decent sized yard
  • Vaulted Ceilings
  • Good Square footage
  • 2 bonus rooms in addition to 3 bedrooms
  • Finished (poorly, but hey) shed in the back yard for work space
  • Fireplace
  • Garage

The bad:

  • It’s a Short Sale
  • There’s approximately 100 people living there at the moment. Okay, not really, but I counted 7 beds, three of which (atleast) were big enough for two people.
  • Unwarranted and unpermitted “improvements” to the downstairs bathroom
  • Slapstick, Unwarranted and unpermitted covered patio (HUGE eyesore!)
  • HOA fees (they’re low, but still)
  • No Gas stove :-( So we’ll have to run gas to the kitchen which is $$$
  • Pretty much everything needs updating or replacing, although it is livable, even if it’s not super hawt

Of course, the short sale is the biggest bad on the bad list. :-/ The listing agent was promising a response time of 48 hours, but I think she’s probably smoking crack. And anyways, even if they approve it right away, there’s no gaurantee they won’t back out at the last minute. Oh, everyone cross your fingers for us. I’m okay with them saying No. I am. I just don’t want them to say yes and ~then~ back out at the last minute, after 2 months of escrow, which they can do. Anyhow, here’s a couple of slideshows of the pictures I took of the house.

Leave a Reply