Steak Pierre Recipe
Handcut, never frozen steak topped with a red wine demi glace made with sliced onions, tomatoes, mushrooms and garlic served with mashed potatoes and vegetable medly.
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Ingredients
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Steak and Sauce
Method
Cooking Instructions
- 1
Prepare the Steak
Season the handcut steaks with salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Cook the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from skillet and let rest.
- 2
Make the Demi Glace
In the same skillet, add sliced onions, mushrooms, and garlic. Sauté until they are soft and fragrant, about 5 minutes. Add sliced tomatoes and cook for another 2 minutes. Pour in the red wine and beef stock, scraping the bottom of the skillet to deglaze. Let it simmer until reduced by half, stirring occasionally.
- 3
