Beef Steak Au Jus (Skillet) Recipe - Recipezazz.com
Always bring your meat to room temperature before cooking, remove from fridge 20 to 30 minutes before using
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Ingredients
- 1 (16 ounce) beef rib-eye steak (remove from fridge 30 minutes before use)
- 1 or 2 shallots (approx half cup when chopped)
- 1 cup beef stock (or veal stock)
- 1 cup red wine (bold red wine)
- fresh rosemary (1 or 2 sprigs or half tsp of dried)
- fresh parsley (a few sprigs, optional)
- 1 garlic clove
- 2 tablespoon butter (soft)
- 3 tablespoons oil (grape seed oil)
- Salt and ground pepper
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