Ingredients:
1 One Pound Chateaubriand Cut Steak
3 Tablespoons Of Real Softened Butter
2 Tablespoons Of Colavita Extra Virgin Olive Oil
4 Ounces Of Williams Sonoma Beef Demi Glace
1 Teaspoon Of Kosher Salt
2 Teaspoons Of Fresh Minced Tarragon
1/2 Teaspoon Of Coarse Ground Black Pepper
1 Large Fresh Minced Shallot
4 Ounces Of Dominus Red Wine
Information:
Serving Size 2
445 Calories Per Serving
29 Grams Of Fat
Preparation Instructions:
To begin this recipe, you will first need to preheat your outdoor grill to medium high heat. Next you will want to brush your steak with the extra virgin olive oil, then rub on your salt and pepper. Next brush your grill grate with the extra virgin olive oil, then place your steak on the grill. Sear each side of the steak for about two minutes, then slide it over to a low heat section of the grill, and let it cook there for about six minutes per side. While your steak is cooking, take out a medium size skillet, and then add in the real butter, beef demi glace, minced tarragon, minced shallot, and red wine. Heat these ingredients until they are evenly mixed. Next you will want to start brushing your steak with the newly made sauce, making sure it's well coated. When the steak reaches a rare to medium rare doneness, then you can remove it from the grill, and quickly brush on any of the remaining sauce. Let the steak sit for about five minutes, as the sauce on it will start to glaze. Serve the steak hot, with a side of mashed potatoes and steamed asparagus. We hope you have enjoyed this recipe, please be sure to check out our many other delicious barbecued steak recipes.
