Categories: Steak
Ingredients
- 1 shallot, sliced
- 1 cup white wine
- 1 cup heavy cream
- 1 tablespoon butter
- 4 ribeye steaks or Filet Mignon
- 1/4 cup butter, cubed
- 1 ounce truffle oil
- Kosher salt, to taste
- pepper to taste
- lemon, juiced
- 1 tablespoon chives, minced fine
Directions
-
In a warm pan, saute shallots in small amount of olive oil until translucent. Add wine and reduce the mixture by about 90 percent. When reduced, add cream and reduce by about 75 percent. Remove from heat and allow mixture to cool about 2 minutes.
-
Meanwhile, add butter to a hot pan and sear both sides of steak until well colored. Place in oven preheated to 350 degrees and cook to desired doneness, about 7-10 minutes for medium on thick-cut steaks.
-
When shallot, wine, and cream mixture is cooled slightly, whip in butter and truffle oil. Butter will melt. Season with salt and pepper to taste. If needed, add lemon juice to taste. Strain mixture and add chives.
-
Serve over steak.