TC Recipe: Flank Steak with Anchovy Butter And Red Wine Sauce
By Reed Gilchrist
Suggested Pairing: 2005 NxNW Walla Walla Valley Cabernet Sauvignon
Serves 4
Ingredients |
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Preparation |
| To make the anchovy butter, in a cuisinart, add the butter, boneless anchovy, pepper, and chopped parsley. Turn the cuisinart on until all the ingredients are combined. Place in a bowl and allow to set in the refrigerator.Slice shallots as thinly as possible, (using a Japanese mandolin, if possible) Sauté the shallots and when translucent, add the red wine and reduce to almost a syrup Take off heat, and whisk in the butter 1 teaspoon at a time. If the sauce starts to get cool, put in back on the low heat just to keep it from getting cold, Adding the rest of the butter until a sauce is formed. Finish with salt and pepper. Season the flank steak with salt and pepper, and sauté in a hot sauté pan. Let the steak rest for 5 minutes to minimize the juices escaping from the meat. And slice into nice long slices. Top the steak with dollops of the anchovy butter. |
