Teres Major with a Cabernet Reduction


For the Beef and the Sauce:

3/4 lb teres major roast, cut into 4 1″ steaks

salt and pepper, to taste

1 tablespoon canola oil

1 shallot, finely chopped

1 cup Cabernet Sauvignon

1/2 cup beef or veal stock

Remove beef from fridge at least 30 minutes before cooking.  Preheat oven to 400 degrees.  Season the steaks with salt and pepper.

In a stainless steel skillet, heat the canola oil over medium-high heat.  Once hot, add the steaks, searing on each side for 2 minutes.  Put the skillet in the oven and cook approximately 4-5 minutes, or until the steaks are about 120-125 degrees internal temperature (for rare; 7 minutes should be good for medium-rare).

While the steaks are cooking in the oven, prepare a plate and tin foil.  Remove the steaks from the oven, take them off of the skillet, and put them on the plate, and tent the foil over the plate to keep the heat in.

Put the skillet over medium heat, and add the shallots, stirring for approximately 1 minute. (Be careful, of course – the skillet is 400 degrees!)  Next, add the wine, and using a wooden spoon, scrape up all the good brown bits that have formed on the bottom of the pan.  Bring to a simmer, then add the beef stock.  Turn heat up and bring to a boil. Reduce until only about 1/3 of the liquid remains.

Serve with the sauce drizzled artfully on/around/under the steak, or any other way that the creative spirit moves you at that particular moment.  Serve with roasted shallots, roasted carrots, or maybe be decadent, and go with mashed potatoes.  Enjoy!




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