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Pepper-Crusted Steak with Worcestershire-Butter Sauce ****
Servings: 2
1 strip steak (8 to 10 ounces), about 1 inch thick
Salt
1+ tsp coarsely ground pepper
1/2 tbsp vegetable oil
1/2 shallot, minced
1/4 cup red wine
2 tbsp low-sodium chicken broth
2 tbsp Worcestershire sauce
1/2 tsp minced fresh thyme
1 tbsp unsalted butter
+ Pat steaks dry with paper towels
+ lightly season with salt.
+ Rub one side of each steak with pepper.
+ Heat oil in large skillet over medium-high heat until just smoking.
+ Place steaks peppered side down in skillet
+ cook until well browned on both sides (3-5 min/side)
+ Transfer to plate and cover
+ Add shallot to empty skillet and cook till softened
+ Add wine, broth, Worcestershire, and thyme
+ simmer until reduced by half while scraping up browned bits (5 min)
+ drain steak juices back to pan,
+ whisk in butter and season with a little salt.
+ plate steaks and pour sauce over them


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Pepper-Crusted_Steak_with_Worcestershire-Butter_Sauce
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