SHELL STEAKS WITH RED WINE BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool.
- Beat the remaining butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed.
- Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll it up to make a 1-inch-wide log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm.
- Prepare an outdoor grill with a high fire.
- Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees F to 125 degrees F for rare; 125 degrees F to 130 degrees F for medium-rare; or 130 degrees F to 135 degrees F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter.
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Paul Effiong
[email protected]I'm not sure what went wrong, but this recipe did not turn out well for me. I followed the instructions exactly, but the steaks were dry and the sauce was curdled.
Mugisha Noah
[email protected]One star. Would not make again.
Mukamwezi Victoria
[email protected]This recipe was a disaster! The steaks were tough and the sauce was bland. I would not recommend this recipe.
Devin Hampton
[email protected]I had trouble finding shell steaks at my local grocery store. I ended up using flank steak instead.
Genevieve Powers
[email protected]I thought the sauce was a bit too salty. I would recommend using less salt.
Dan Hunter
[email protected]I found that the steaks were a little overcooked for my taste. I would recommend cooking them for a shorter amount of time.
Renje Abraham
[email protected]I'm not a big fan of red wine, but I still enjoyed this dish. The sauce is very flavorful.
Halima Ruhiikoo
[email protected]This recipe is perfect for a special occasion dinner.
Belinda Cruz
[email protected]I like to serve this dish with roasted vegetables or mashed potatoes.
Samuel Treasure
[email protected]This recipe is a great way to use up leftover red wine.
Chantel Bloem
[email protected]I love the combination of flavors in this dish. The red wine, butter, and shallots complement each other perfectly.
Sage Thompson
[email protected]I've been cooking this recipe for years and it never disappoints. It's always a crowd-pleaser.
Christie johnson
[email protected]This is my new favorite way to cook steak. It's so simple, but the results are incredible.
Ceba Rodney
[email protected]I made this recipe for a dinner party and everyone raved about it. The steaks were so tender and flavorful.
Sara Army
[email protected]The red wine butter sauce is amazing! I could drink it by itself.
zulfiqar sajid
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Aarika Tatum (AT)
[email protected]This recipe was a hit with my family! The steaks were cooked to perfection and the red wine butter sauce was divine. I will definitely be making this again.