1. Sprinkle steaks with salt and pepper. In a large frying pan, heat oil over high heat until hot but not smoking. Sauté steaks until brown on both sides (1 minute per side). Lower heat to medium and cook, turning once, about 4 minutes for medium rare. Transfer steaks to plates.
2. Pour off fat from pan. Reduce heat to low and melt 1 tablespoon of the butter. Sauté shallots until soft. Add wine, stirring to deglaze the pan. Bring to a boil and reduce liquid to a syrupy sauce. Remove pan from heat and stir remaining butter. Season with salt and pepper. Top steaks with sauce.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.