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


_______________________________________________________________

Stow Lake

The weather was perfectly gorgeous yesterday, so after Mr. Man finished up with his daily grind, I kidnapped him and dragged him out to the Golden Gate Park for an evening stroll. We wandered around Stow Lake Waterfall for a while where I was able to take some really nice pictures. Unfortunately, after about 30 minutes we discovered that the mosquitos were ~also~ enjoying the spring weather, so we had to take shelter back in the car. :-(

Leave a Reply