Best 10 Shallot Cream Sauce For Steak Recipes

STEAKS WITH THE BEST CREAM SAUCE

Steps:

• Prepare all ingredients first: slice shallot thinly, smash and mince garlic, grate Parmesan cheese, and measure blue cheese crumbles, heavy whipping cream, butter, sugar, and Dijon mustard.
• Melt butter in a preheated cooking pan over medium heat and add shallots and garlic. Saute shallots and garlic until browned and whisk in heavy whipping cream.
• Whisk in Dijon mustard, sugar, and blue cheese crumbles.
• Lower heat to medium low and slowly stir until blue cheese is melted and incorporated into the sauce.
• Stir in freshly grated Parmesan cheese until well incorporated. Take off heat and serve over steaks when ready.
• About 30 minutes before cooking the steaks, take them out of the refrigerator and out of the package. Let the steaks rest and warm up on the cutting board.
• Preheat the oven to 450°.
• Right before cooking the steaks, preheat an oven-safe skillet over medium-high heat. Add a couple of tablespoons of oil to the pan. Pat the steaks with paper towel on all sides and season with salt and pepper on both sides as well.
• Sear steaks in the hot pan for about 45 seconds on each side, until there is a a brown sear and transfer the steaks to the preheated oven.
• Cook until desired temperature is reached. Depending on the thickness and size of the steaks and the desired level of doneness, it could take anywhere from 4 to 10 minutes so you need to keep an eye on the internal temperature and use a meat thermometer. (Having a bone in the steak also affects how long it will need to cook too.)
• When taking the temperature, insert meat thermometer through the side of the steak, towards the middle.
• Once steaks reach desired temperature, take them out of the skillet immediately and let the steaks rest for about 5 minutes before cutting. You can let steaks rest on the cutting board or on the plate. (Note: for medium and less cooked steaks, there will be bloody juice running off the steak as it rests, so you may want to let it rest on the cutting board and not on the plate.)
• Top each steak with cream sauce and serve with your favorite sides.
• 125°-130° = Rare135°-140° = Medium-rare145°-150° = Medium150°-155° = Medium-well160°-165° = Well(*First number is when to take it out of the oven.)

STEAK WITH SHALLOT SAUCE

Steps:

• Heat olive oil in a large skillet over high heat. Generously season both sides of shell steaks with coarse salt and ground pepper. Cook steaks until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover loosely with foil, and set aside.
• Reduce heat to medium; add 6 shallots, thinly sliced into rings. Cook, stirring frequently, until softened, 4 to 6 minutes.
• Add balsamic vinegar, coarsely chopped fresh parsley, and any accumulated juices from steaks; cook until sauce is just slightly reduced, about 1 minute. To serve, spoon shallot sauce over steaks.

STEAK WITH RED WINE-SHALLOT SAUCE

Steps:

• Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
• Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
• Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

MUSHROOM CREAM SAUCE WITH SHALLOTS

Steps:

• Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
• Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.

STEAKS WITH SHALLOT SAUCE

Steps:

• Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm., Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.

SHALLOT CREAM SAUCE RECIPE - (5/5)

Steps:

• Preheat Oven 350F 1/2" Layer Kosher Salt in Baking Dish. Arrange Shallots on Salt, Bake 30 Minutes Until Soft. Remove from Oven, Allow to Cool, Peel and Place in Blender. Add Cream, Juice, Dijon & Thyme. Puree Until Smooth. Transfer to Sauce Pan, Simmer. Salt & Pepper to Taste. Serve Hot over Fish, Steak, Asparagus, etc.

PAN-SEARED STEAKS WITH SHALLOT SAUCE

Steps:

• Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.

SLICED SHELL STEAK ON PARMESAN TOAST WITH SHALLOT AND SOUR CREAM SAUCE

Steps:

• Toast the bread slices on a rack in a preheated 350°F. oven until they are golden, sprinkle one side of each toast with the Parmesan, and broil the toast under a heated broiler about 4 inches from the heat for 1 minute, or until the cheese is bubbly.
• In a skillet heat the butter over moderately low heat until the foam subsides and in it cook the shallots, stirring, until they are softened. Remove the skillet from the heat, whisk in the sour cream, the Worcestershire sauce, the Tabasco, and salt and pepper to taste, and keep the sauce warm, covered.
• Broil the steak on the rack of a broiler pan, brushed with the oil, under the preheated broiler about 8 inches from the heat, turning it once, for 7 minutes on each side, or until it is medium-rare, transfer it to a carving board, and let it stand for 1 minute. Slice the steak, reserving any juices, and divide it between the toasts, arranging it in overlapping slices. Nap the steak with the reserved juices and serve it with the sauce.

DIJON CREAM SAUCE

Steps:

• in the same frying pan over medium heat, melt the butter.
• Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
• Remove the pan from heat and add the Cognac.
• Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
• When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
• Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
• Remove the pan from the heat and whisk in the cream and cayenne to taste.
• Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
• To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.

SHALLOT-BRANDY SAUCE

Steps:

• Heat butter and oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.