Beef Entrecote

• 1 thick, boneless ribeye steak
• Coarse salt and freshly ground black pepper
• 2 to 3 tablespoons clarified butter
• 2 tablespoons shallot, peeled and minced
• ½ cup dry red wine
• ¼ cup beef stock or broth
• Parsley, for garnish

To clarify butter, place ¼ cup unsalted butter in a small pan or in a microwave-safe bowl. Heat the butter until it melts. Spoon off the clear butter at the top and discard the white milk solids.

Preheat a large skillet over medium heat. Season the steak on both sides with salt and pepper. Pour 1 tablespoon clarified butter into the skillet, swirl to coat the bottom of the pan, and add the steak. For medium-rare, sear the meat 2 to 3 minutes, turn it over, and cook 2 to 3 minutes more, depending on the thickness of the meat, adding additional clarified butter as the meat is turned over. Insert an instant meat thermometer in the thickest part of the steak. Thermometer should read 130 – 135 degrees for medium rare.

Remove the steak to a warm plate and set it aside to rest. Pour off all but 2 teaspoons of the pan juices. Add shallot, saute until it softens, then deglaze the pan with red wine. Add beef stock, bring the mixture to a boil, scraping up any brown bits in the pan, and cook until the liquid has reduced by half. Season with salt and pepper. If desired, add 1 tablespoon unsalted butter to the pan, remove it from the heat, and swirl the pan until the butter is incorporated into the sauce. Spoon the sauce around the steak and garnish with parsley.

Yield: 2 servings