| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
1 |
Servings |
INGREDIENTS
| 4 |
|
3/4" Rib Steaks |
| 1/4 |
c |
Red Wine |
| 1 |
|
Tbl Cornstarch |
| 1 |
ds |
Salt |
| 2 |
|
Cloves Garlic; Minced |
| 1 |
ds |
Black Pepper |
| 1 |
|
Tbl Butter |
| 2 |
|
Tbls Butter |
| 1/4 |
c |
Green Onions; Sliced |
| 1/4 |
c |
Beef Broth |
INSTRUCTIONS
Rub the steaks on both sides with cornstarch and sprinkle with garlic. Heat
the butter in a skillet and brown the steaks quickly on both sides. Reduce
the heat and saute the steaks to your liking (usually about 4 minutes on
each side for rare, up to 7 to 9 minutes for well done). Remove the steaks,
set aside and keep warm. Chop the green onion very fine and add to the pan.
Saute a few minutes over medium high heat until soft but not browned. Add
the beef broth and the wine. Bring to a boil. Add salt and pepper to taste
(CAREFUL - the broth is salty to begin with). Add the butter, small pieces
at a time, whisking steadily until the sauce is smooth. (You may add 1
teaspoon of cornstarch if needed to make the sauce smoother - beat with a
whisk while heating). Pour the sauce over the steaks and serve
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