Steak with a Red Wine Reduction - Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Salt both sides of the steak and leave it uncovered on a rack in the fridge, overnight if possible or at least 1 to 2 hours; if short on time, season with salt and pepper just before cooking.
2. Preheat the oven to 450°F (230°C).
3. Heat clarified butter in a stainless steel or cast-iron pan, and season the steak with crushed black pepper.
4. When the pan is hot, add the steaks and leave them undisturbed for 2 to 3 minutes, then flip and transfer to the oven.
5. Roast for 6 to 8 minutes, depending on thickness, until cooked to your liking.
6. For the sauce, melt a couple of tablespoons of butter in a saucepan, add the shallots and cook until light golden brown.
7. Add the tarragon and wine and reduce until about one quarter of the wine remains.
8. Add the beef stock and reduce for one minute.
9. Off the heat, whisk in the remaining butter until fully incorporated, then serve.
10. Boil the potatoes until cooked through, drain, and spread on a baking sheet to cool and rest.
11. Just before serving, reheat the potatoes in a frying pan with good olive oil, garlic, chopped herbs and parsley, season with salt and pepper, mix well and serve.
12. Sauté the sliced mushrooms in hot oil until they release their liquid, then add the garlic and herbs, mix well and serve.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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