Zutaten für La Junta Jalapeno Steaks
- 2 tablespoons olive oil
- 4 tablespoons butter
- Boneless Beef Steaks
- 1/2 medium yellow onion, thinly sliced
- Jalapeno Chiles
- 1/2 cup dry red wine (such as Cabernet Sauvignon)
- Fresh Coarse Ground Black Pepper
- Beef Stock
- Heavy Cream
- 2-3 jalapeños, finely chopped (adjust to your spice preference)
- fresh cilantro (for garnish)
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Zubereitung von La Junta Jalapeno Steaks
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large, heavy-bottomed skillet over medium-high heat.
- Season steaks generously with salt and pepper. Add steaks to the hot skillet and sear for 3-4 minutes per side, until a deep brown crust forms.
- Reduce heat to medium-low. Continue cooking steaks to desired doneness (about 3-5 minutes per side for medium-rare). Use a meat thermometer to ensure accuracy.
- Remove steaks from skillet and set aside to rest, loosely tented with foil.
- Carefully pour off excess fat from the skillet, leaving about 1 tablespoon of fat in the pan.
- Add 2 tablespoons butter to the skillet. Melt over medium heat.
- Add 1/2 medium yellow onion, thinly sliced, and 2-3 jalapeños, finely chopped (adjust to your spice preference). Sauté for 5-7 minutes, until softened.
- Pour in 1/2 cup dry red wine (such as Cabernet Sauvignon), scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute.
- Stir in 1/2 cup beef stock, 1/2 cup heavy cream, and 1/4 teaspoon freshly ground black pepper. Bring to a gentle simmer.
- Reduce heat to low and simmer for 5-7 minutes, or until sauce has thickened to your liking.
- Place steaks on a serving platter. Pour the jalapeño gravy generously over the steaks.
- Garnish with thinly sliced jalapeños and fresh cilantro for a vibrant finish.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
5g
Fat
62g
Carbs
1g
