prime flat iron, jus with white wine and herbs

Season the flat iron steak with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

Prepare 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.

Sear the Steak

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.

Make the Sauce

Add beef stock, thyme, and parsley to the skillet. Let the sauce reduce for another 5-7 minutes until it thickens slightly.

Add Stock and Herbs

Whisk in the butter until melted and combined. Adjust seasoning with salt and pepper to taste.

Finish the Sauce

Slice the rested steak against the grain and serve topped with the Chateaubriand sauce.

paleron de boeuf, sauce chateaubriand*

Recipe information

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