Roasted and Sliced Steak with Maitre d’ Butter and Red Wine Reductions
Serves 4 people
1 Cup Red Wine Reduction
2 Tablespoons of Maitre d’ Butter
2 8 oz. Strip Steaks
1. Make Red wine reduction
1 cup red wine
1 cup Homemade Beef Stock or store bought
Combine in a small pot over low heat and reduce by half.
2. Make Maitre d’ Butter.
¼ cup butter
1 teaspoon Roasted Garlic Smashed
1 teaspoon salt
1/2 teaspoons Dijon mustard
zest and juice of ½ a lemon
2 teaspoons Worcestershire sauce
pinch of salt and black pepper
Combine in mixer with paddle cream butter until it is a lighter color. Add remaining ingredients until it is all well incorporate.
3. Roast your steak to desired doneness and let rest under foil for 5 minutes.