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Vampire Steak with Blood-Red Wine Reduction Sauce
Created by: Howcan Team
Ingredients
- 4 vampire steaks (ribeye or sirloin)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup blood-red wine
- 1/2 cup beef broth
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
Instructions
- Season the vampire steaks with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or to your desired level of doneness. Remove the steaks from the skillet and let them rest on a plate.
- In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
- Pour in the blood-red wine and beef broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
- Simmer the sauce for 5-7 minutes until it has reduced by half and thickened slightly.
- Stir in the butter and thyme leaves, and continue to simmer for another 2-3 minutes until the sauce is glossy and coats the back of a spoon.
- Return the steaks to the skillet, turning them to coat in the sauce, and cook for an additional 1-2 minutes to warm through.
- Transfer the steaks to a serving platter, spoon the blood-red wine reduction sauce over the top, and serve immediately.
The history of Vampire Steak with a blood-red wine reduction sauce is as rich and tantalizing as the dish itself. This delectable creation is said to have originated in the dark, mysterious kitchens of Transylvania, where skilled chefs sought to appease the appetites of the undead. The dish gained popularity in the 19th century when it made its way to Paris, where renowned chefs added their own flair to the recipe. Today, this hauntingly delicious dish can be found in upscale restaurants around the world, with some of the best versions hailing from the vineyard-rich regions of France and Italy. The key to perfecting this dish lies in the quality of the steak, the richness of the wine reduction, and the mastery of the chef's culinary skills. For a hauntingly good alternative, some chefs infuse the sauce with garlic and spices to give it an extra bite. When prepared with precision, Vampire Steak with a blood-red wine reduction sauce is a dish that will leave diners mesmerized and craving more.
35 min
4
450 calories
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