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Delmonico Steaks with Shallot Butter Sauce

March 12, 2009

View from the deck, via the bird feeder. And sun! at 7p!

I don’t think I have actually have any way to control day light savings, and no matter of bitching and complaining is going to stop day light savings, but I really can’t stand waking up in the dark. On the plus side, its nice to come home to the sun – I don’t end up feeling like a completely lazy waste of space as much, which is nice, and I even get the dogs to the park*

*haven’t actually taken the dogs to the park after work yet, but its been day light savings for all of a few days, and it was 60 degrees AND RAINY today. What a waste of 60 degree weather!

Tonight, while the husband was stuck in study mode, I made some dinner with Delmonico steaks that I had picked up at Weaver’s Way Co-Op with a shallot butter sauce (also from the co-op, yum for nearly 100% local dinner!). The recipe was picked up from the Bouchon cookbook. I also made French Laundry cheesy puffs Sunday night and Bouchon Vanilla Bean Pots de Creme over the weekend in an attempt to stick with my cookbook recipe cookathon. Local ingredients abound. The Co-Op is absolutely spectacular.

I was so damn hungry while making dinner, I didn’t take a single picture while prepping, but this recipe was so incredibly easy and quite pretty. I paired it with the re-heated risotto that I made in my cooking class the night before and then some super crazy cheesy broccoli. It wasn’t exactly “summery” or even “springy”, but I think it was a great study dinner considering the boy is neck deep in midterms. And it made for a pretty picture.

Delmonico Steaks with Shallot Butter Sauce

1 tablespoon olive oil
1-1/4 cup chopped shallots
1/2 teaspoon dried thyme
1/4 cup dry red wine
1/2 cup (1 stick) unsalted butter, cut into pieces
Salt and pepper to taste

Honestly, this goes great over any piece of meat that I’ve ever tried, so go to it.

Coat the bottom of a small saucepan with the oil olive and heat through. Add shallots and saute’ until just tender (about 4 minutes). Sprinkle with thyme. Add wine and bring to a light simmer (small bubbles – not a rolling big-bubble boil).

Add butter 1 piece at a time, whisking together. Add salt & pepper to taste and serve over meat.

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