Ingredients
2 Rib-eye steaks, each 1 lb.
4 Tbl Steak au poivre paste
2 Tbl Unsalted butter
6 Shallots, peeled, sliced 1/8" thick
2/3 C Red wine
1 Tbl beef demi-glace
2/3 C chicken broth
Kosher salt and freshly ground pepper
1 Tbl Fresh flat leaf parsley, minced
Preparation
Rub steaks with steak au paivre paste according to package instructions.
Preheat oven to 375. Heat large skillet over medium-high heat. Sear steaks, turning once, until browned, 7 minutes per side. Transfer skillet to oven, roast until internal temperature registers 130 for medium-rare, 3 - 5 minutes longer. Let steaks rest on cutting board 10 minutes.
Wipe out skillet. Set over medium heat; melt butter. Cook shallots until carmelized; 10 minutes. Add wine; simmer 4 minutes. Stir in demi-glace and broth; simmer 5 minutes.
Season with salt and pepper; stir in parsley. thinly slice steaks; serve with sauce and pommes frites.
