At Maison Troisgros in France, Garrett Weber-Gale learned how to cook steak in a pan, which helps retain the juices. "Grilling," he says, "sucks the moisture out of meat." He's a big fan of bison, because it's leaner and higher in iron than beef, but beef tenderloin also works well here.

Garrett Weber-Gale
Recipe by Food & Wine September 2012

Gallery

Jonny Valiant

Recipe Summary

active:
25 mins
total:
45 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine the wine, vinegar and demiglace and bring to a boil. Simmer over moderate heat until the sauce is reduced to a thick glaze (about 1/2 cup), about 20 minutes. Season the glaze lightly with salt and pepper.

    Advertisement
  • In a heavy skillet, melt the butter. Lightly season the steaks with salt and pepper and add them to the pan. Add the garlic and cook over moderate heat, turning the steaks occasionally, until browned and crusty all over and an instant-read thermometer inserted in the center registers 130° for medium-rare, about 14 minutes. Transfer the steaks to a platter and let rest for 5 minutes; discard the garlic. Transfer the steaks to plates and serve with the fig-balsamic sauce.

Chef's Notes

Frozen demiglace, a kind of concentrated stock, is available at Whole Foods.

Nutrition Facts

322 calories; fat 9g; saturated fat 4g; carbohydrates 6g; fiber 0g; protein 31g.
Advertisement
Advertisement