Steak with caper sauce
Carbohydrates 4g. per serving
Chef’s Notes: This is an old restaurant trick that gives the steak a slight crust and keeps it juicy inside.
If you have never used capers they are worth a try, but if you are not adventurous, use mushrooms in their place. If you hat mushrooms, just use the shallots.
I use wine in this recipe. You can just as easily use beef broth and a ½ teaspoon of tomato paste.
For my appetite, I like a 6 ounce steak. Adjust the serving size to your personal needs.
2- 6 ounce portions of steak (the best cut you can afford) 1 ½ inches thick
Salt & pepper to taste
1 shallot or 4 scallions (white and light green parts only)
1 clove of garlic, grated or very finely minced
½ tsp. dried tarragon
2 TBSP. Olive oil
1 TBSP. butter
½ cup dry red wine
1 TBSP. capers rinsed and drained.
HOW TO PREPARE THE RECIPE:
Mince half of the shallot or two of the scallions, Combine with salt, pepper, garlic, tarragon and ½ tsp. of the olive oil. Rub on the steak. Refrigerate for 45 minutes up to 24 hours.
Pre heat oven to 425° F.
Heat a skillet to medium high. Add the remaining olive oil to the skillet. Add the steaks and cook for 4 minutes per side. Remove from the skillet and put into an oven proof baking pan and place into the hot oven for 10-15 minutes (depending on desired doneness.
Thinly slice the remaining shallots or scallion.
After cooking the steaks to the desired doneness, remove from the oven and cover with foil to rest.
Reheat the skillet you cooked the steak in. When it is hot, add the butter and shallot or scallions. Cook until golden, add the wine and cook for 3-4 minutes to reduce by half. Add the capers. Pour any juices that have gathered in the pan holding the steak to the skillet and combine. Plate the steak and spoon the pan sauce over the meat.