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Sautéed Steak with Tomato and Red Wine
from Nirmala's Kitchen |
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Serves: 6
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INGREDIENTS |
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DIRECTIONS |
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1. Combine pepperberry and thyme.
2. Coat beef with spice mixture. Heat pan and add olive oil.
3. Sauté beef, about 2 to 3 minutes per side. Remove beef from pan and keep warm.
4. In another pan, cook shallots, garlic, tomato paste and wine to heat through. Turn up heat; simmer until volume is reduced by half. Add cooking juices from the beef.
5. Remove from heat and quickly whisk in butter until it is melted. Add salt to taste.
6. Strain sauce and pour over the steaks.
*You can also try 6 (5 oz.) Tenderloin Steaks or 6 (4 oz.) Minute Steaks with this recipe. |
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SERVING SUGGESTION |
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Serve with sauteed spinach and boiled potatoes.
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| This recipe is adapted from Nirmala's Kitchen and used with permission. Nirmala's recipes are collected from her travels around the globe. The soul of these recipes is Nirmala's authentic ingredients, which will make your meal a truly global experience. |
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ŠLobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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From the time that Nirmala was a child, growing up in a village in Guyana, South America, she has been focused on the blending and mingling of different flavors.
It is her passion to create wonderful, exotic dishes that excite the palate. The fragrant spices of her Indian roots fuse with the bold flavors of the West Indies and South America. These now collide with the dozens of ethnicities she has adopted in the melting pot of New York City.
To feed her insatiable appetite for exotic ingredients, she has spent the past ten years traveling to every ethnic corner of the world seeking out spice plantations, locals farms, markets, and food stalls.
Nirmala's recipes are collected from her travels around the globe. The soul of these recipes is Nirmala's authentic ingredients, which will make your meal a truly global experience. |
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