Remove the butter from the refrigerator in advance and let it sit at room temperature.
Finely chop the shallots. Put them in a small saucepan over heat with the red wine and boil until the wine is reduced by half.
During this time, cook the steaks either in a large skillet or on the grill until rare or medium; keep warm.
When the wine has reduced, add a little hot water with a spoonful of juice from the meat. Mix then season with salt and pepper. Gradually add the butter to the sauce and let it melt slowly. As a final step, add 1 tablespoon of lemon juice and sprinkle with chopped parsley. Note: the butter should melt but not cook or boil, so reduce the heat!
Arrange the steaks on a warmed plate and top each one with a spoonful of sauce. Put the remaining sauce in a gravyboat. Serve with a vegetable of your choice depending on the season: potatoes, green beans, etc...
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Final Thoughts
A delicious wine sauce which is very rich in butter!
An important note: the butter should just melt, but not cook or burn :)