Do you sometimes just get this wild hair to make a gourmet meal for your significant other? I mean, especially with it just being the two of us now, the romantic bug bites me and I want to make a special meal for Kevin. I realize that it means more to me than it does him. I know he loves my cooking but I think I could give him a chili cheese dog and he would be just as happy.
But on this day I was determined to make a special meal. He loves steak so I picked up a flat iron steak from the store. He of course prefers rib-eye but who can afford a rib-eye every time you want to make steaks? Flat iron steaks have become my favorite because they are not that expensive, comparable to flank steak, but much more tender. I mean I have had some flank steak that I had to chew and chew and chew! Have you ever seen National Lampoon’s Christmas Vacation? You know the scene where they are sitting at the table trying to chew on the dry turkey? Ya, just like that.
This sauce is perfect for those people that are steak “purists”, as Kevin is. He doesn’t like fussy sauces and marinades. He tells me all he needs is salt, pepper, and maybe a little garlic powder. End of subject nothing else. However, he said he loved this sauce.
Now I am sure you are thinking whoopdy frickin’ do Bobbi you made a steak, that is hardly a gourmet meal. Nope, I made two other dishes. Mashed Potatoes with Leeks and Asparagus with Bacon Sabayone and I will post those later this week.
Just let me say that I have realized I desperately need to work on my timing. By the end of cooking I was so stressed out I was thrilled it called for a cup of red wine in the sauce because that meant there was an open bottle and believe you me I claimed it as MINE!
Steak with Red Wine, Shallot, and Mustard Sauce
1 pound flat iron steak
Salt and fresh cracked black pepper
1 shallot, thinly sliced
2 tbsp butter (cold)
1 cup of dry red wine
1 cup of beef stock
1 tablespoon whole grain mustard
Red wine, shallot, and mustard sauce:
Heat a small saucepan over medium high heat. Melt 1 tablespoon of butter in the pan, add the shallot, and cook until just translucent. Lower the heat to medium, add the wine and cook until almost all the wine has evaporated (it should just be covering the shallots), about 5 minutes. Add in the beef stock and cook until reduced by half, about 5 more minutes.
Remove the pan from the heat and continue once the steak is resting.
Reheat the sauce and add the mustard. Swirl to combine. Season to taste with salt and pepper. Just before serving, add the final tablespoon of cold butter and swirl the pan (don’t stir!) until it’s melted into the sauce.
Season the steak liberally with salt and pepper on both sides.
Preheat a gas grill or indoor grill pan to medium-high heat. Cook the steak approx 3 to 4 minutes per side (depending on the thickness of the steak) for medium rare. Remove and place on a plate or cutting board. Allow the steaks to rest for 10 minutes before slicing thinly, and against the grain.