Steak in Red Wine
Gravy with Cream Cheese Mash Potatoes
· Salt and pepper
· 1 tablespoon Olive oil
· 3 tablespoons unsalted butter
· 2-3 shallot, minced
· 1 cup red wine (Cabernet Sauvignon or Pinot Noir)
· 1 Tablespoon Honey
· 1 cup beef broth
· 1-2 Tablespoons of flour
· 1/2 teaspoon minced fresh thyme
1. Season Steak with salt and pepper. Heat oil
in 12-inch skillet over medium-high heat until just smoking. Add steak tips and
cook until well browned all over, 5 to 7 minutes. Transfer to plate and tent
loosely with aluminum foil.
2. Add 1 tablespoon
butter to now-empty skillet and melt over medium heat. Add shallots and cook
until softened, about 2 minutes. Add honey and wine and simmer until nearly
evaporated, about 3-4 minutes. Mix flour with some of the broth in a separate
cup. Add broth, any accumulated steak juice from plate and flour mixture to pan
simmer until liquid is thickened, about 2 minutes. Add steak to sauce and
simmer another minute.
3. Turn off heat,
whisk in remaining 2 tablespoons butter and thyme. Season with salt and pepper
to taste. Serve.
Cream Cheese Mash Potatoes
·
1
bag of ready to mash potatoes (In the freezer section) · 4 oz of Cream Cheese
· 2-3 Tablespoons of Butter
· 2-3 Tablespoons of Milk
Steam
ready mash potatoes for 10 minutes in microwave (do not open package). Once
done mash all ingredients together.
