INGREDIENTS

INSTRUCTIONS

Select a very heavy skillet for this. A heavy, traditional black iron
skillet is excellent. Sprinkle the steak on both sides with salt and
pepper. Use a fairly generous amount of black pepper. Pat with the
fingers to make the seasoning adhere. 2. Heat the oil in the skillet
and when quite hot, add the steak. The primary goal is to sear the
steak well on both sides over moderately high heat. Cook the steak on
the first side about 5-7 min. until it is quite dark without burning.
Turn the steak and cook about 10 min. on the other side, until quite
dark but not burnt. 3. Reduce the heat slightly and turn the steak
again. Cook about 10 min., then turn the steak again. Continue
cooking, turning as necessary. The total cooking time recommended is
about 45 min, from start to finish. 4. Remove the steak from the
skillet and cover loosely with foil. Let rest so that the internal
juices are redistributed. 5. Meanwhile, pour off the fat from the
skillet. Wipe lightly with paper towels. Add 1 tbsp of butter to the
skillet and stir to dissolve the browned particles that cling to the
bottom. Add the shallots and cook briefly. 6. Add the wine and boil  to
reduce about 30 sec. Stir in the brown gravy and reduce to 2/3.  Remove
from the heat and swirl in the remaining butter. 7. To serve,  spoon a
little of the sauce onto each of 4 hot plates. Slice the  steak and
place the slices on the sauce.  This dish: Bifteck marchand de vin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 980
Calories From Fat: 705
Total Fat: 78.6g
Cholesterol: 240.6mg
Sodium: 181.8mg
Potassium: 1028.1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 64.1g