Paleron De Boeuf, Sauce Chateaubriand* Recipe
Recipe information
Make Paleron De Boeuf, Sauce Chateaubriand* in just 45m. prime flat iron, jus with white wine and herbs
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Steak
Season the flat iron steak with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.
2. Sear the Steak
Once the oil is hot, add the steak to the skillet. Sear for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from skillet and let rest.
3. Make the Sauce
In the same skillet, add chopped shallots and sauté until translucent. Pour in white wine, scraping the bottom of the skillet to release any browned bits. Allow to simmer for about 5 minutes.
4. Add Stock and Herbs
Add beef stock, thyme, and parsley to the skillet. Let the sauce reduce for another 5-7 minutes until it thickens slightly.
5. Finish the Sauce
Whisk in the butter until melted and combined. Adjust seasoning with salt and pepper to taste.
6. Serve
Slice the rested steak against the grain and serve topped with the Chateaubriand sauce.
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