Beef Steaks with Apricot Finish Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Main Dishes · Meat Dishes

Beef Steaks with Apricot Finish

From Dorothy McNett's recipes at Do this one only when the Blenheim apricots are in season!

2-3 rib eye steaks
1 teaspoon fine sea salt (try the herbed Italian sea salt!)
3 tablespoons fresh rosemary, finely minced
10 cloves garlic, crushed or slivered

1 tablespoon olive oil
3 tablespoons unsalted butter

1/4 cup dry red wine
1 tablespoon balsamic vinegar
1 cup or so of quartered or diced fresh apricots

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.

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