Steak Sauce and Marinades

Certified Angus Beef® Boneless Strip Steak

Ingredients

• 4 Heartland Steaks Filet Mignon
• Freshly ground pepper (to taste)
• 2 tbsp. extra virgin olive oil
• 2 tbsp. finely chopped shallots
• 1/2 c. Madeira wine (Burgundy is fine)
• 3/4 c. beef broth
• 3 tbsp. butter
• 1 tsp. flour or fine breadcrumbs
• 2 tsp. chopped parsley
• 2 tsp. lemon juice

Directions

1. Sprinkle Heartland Steaks on all sides with pepper. Heat olive oil in a skillet; when very hot, add steak. Cook over very high heat - about 5 minutes each side.
2. Remove the meat to a warm platter when the meat is done to your liking. Pour off any fat from the skillet. Add shallots.
3. Add wine and cook over high heat - about 30 seconds; add broth and bring to a full boil stirring to dissolve the brown particles that cling to the skillet. Add a little salt and pepper to taste. Cook until sauce is reduced by half.
4. Blend 2 tbsp. of butter and flour / breadcrumbs in a mixing bowl. Stir it into the simmering sauce and cook briefly. Swirl in remaining tbsp. butter.
5. Pour sauce over Heartland Steaks; serve immediately.