Lunch: Steaks with Shallot Sauce Recipe

Ingredients

2/3 cup sliced shallots or green onions
2 tablespoons butter, divided
1/4 cup beef broth
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
2 beef tenderloin steaks (6 ounces each)
1/2 teaspoon pepper
1/2 teaspoon olive oil

Instructions

Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm.
Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 145 °; medium, 160 °; well-done, 170 °). Serve with shallot sauce.

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