Thursday, September 4, 2014

Steak With Sage Vermouth Sauce and Parmesan Vermouth Risotto

(Adapted from epicurious)
Serves 4



  • (4) 5 oz strip steaks
  • salt
  • freshly ground pepper
  • olive oil

Sage-Vermouth Sauce

  • 1 large shallot, minced (about 4 tablespoons)
  • 3/4 cup canned chicken broth
  • 1/2 cup dry vermouth
  • 4 medium fresh sage leaves, each torn in half
  • 3 tablespoons unsalted butter, cut into 3 pieces
  • salt & fresh ground pepper



  1. Preheat oven to 350 F.
  2. Set an oven-proof skillet on the stove over medium-high heat.
  3. Sprinkle steaks with salt and pepper. Brush with olive oil.
  4. Sear steaks for 2 minutes per side.
  5. Finish steaks off in the oven, about 6 minutes, or until internal temperature reaches 130 for medium rare.
  6. Transfer steaks to a plate and tent with foil to rest. Don't wash the pan yet.


  1. Add shallot to the pan the steaks were cooked in. Set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
  2. Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
  3. Pour accumulated steak juices from the plate the steaks are resting on into skillet, reduce heat to medium, and whisk in butter 1 piece at a time.
  4. Season to taste with salt and pepper and discard sage.
  5. Spoon sauce around chicken breast and serve immediately.

No comments:

Post a Comment