Chuck Blade Steaks With Herb Wine Sauce


Chuck Blade Steak with Herb Wine Sauce

I’ve never made Chuck/Blade steaks before, but picked some up at the grocery store yesterday as I like to switch things up from time to time, and venture out of my comfort zone. I found an old recipe from Gourmet which looked appealing, so gave it a try. To be honest, this isn’t my favorite steak dish of all time, but I thought it was really good!

Ingredients

  • 4 (1/2-inch-thick) top chuck blade steaks (18 oz)
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 3 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 large shallot, finely chopped
  • 1/2 cup dry white wine
  • 3 tbsp. fresh chives, finely chopped
  • 2 tbsp. fresh parsley, finely chopped

Directions

  1. Pat steaks dry and sprinkle both sides with salt and pepper.
  2. Heat 1 tbsp. butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks 3-4 minutes per side for medium.
  3. Transfer steaks with tongs to a plate and keep warm, loosely covered.
  4. Add remaining 2 tbsp. butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes.
  5. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks.
  6. Simmer until reduced by half, about 3 minutes.
  7. Remove from heat and stir in herbs and salt and pepper to taste.
  8. Serve steaks with sauce poured over.

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Mustard Cream Sauce


Let me start by saying, I think everything is better with a little sauce. Okay, not “everything”, but anything you can pair up with a tasty one. When I saw this recipe, it was a no-brainer that I had to try it since I love mustard. The reviews on it were incredible, but I don’t always believe the hype. However, they were all true! I can tell you, that I could eat this straight from the spoon (and possibly have… oops). I made this to go with pistachio-crusted chicken, but it would be great with fish, pasta, and even as a sandwich spread. Maybe I’m just biased because of my affection for mustard, but I think this might be one of the best sauces I’ve made.

 

Ingredients

  • 1/2 cup dry white wine
  • 1/4 cup shallots, chopped
  • 1 cup heavy whipping cream (can use Half & Half, or milk)
  • 2 tbsp. Dijon mustard
  • 1 tbsp. chopped fresh basil (or 1 tsp. dried)
  • 1 tbsp. chopped fresh dill (or 1 tsp. dried)

Directions

  1. Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes.
  2. Reduce heat to medium-high. Add whipping cream and simmer until reduced to about 3/4 cup, about 2 minutes.
  3. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors.
  4. Season sauce to taste with salt and pepper.
Source: Bon Appétit

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