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Beef Steaks with Apricot Finish
From Dorothy McNett's recipes at www.dorothymcnett.com. Do this one only when the Blenheim apricots are in season!
2-3 rib eye steaks
Rub the surface of the steaks with salt, rosemary and garlic. In heavy bottomed saute pan heat the oil and butter until the butter begins to foam and pan is nice and hot but not smoking. Add the steaks and saute until golden brown on both sides and done to your liking. Remove the steaks to a platter and then pour the wine into the hot saute pan. Cook and stir with a silicone spatula to reduce the liquid by about 1/2, adding the vinegar and apricots to cook slightly until softer and juicy. Serve with steaks as a sauce, or drizzled over.
Recipe created 2009-06-28.