Sliced sirloin with shallot wine sauce from The New Basics Cookbook (page 490) by Julee Rosso and Sheila Lukins

  • shallots
  • chives
  • red wine
  • beef sirloin steaks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • unrealmeal on March 13, 2011

    1. Make sure that the fat in the pan is good and hot and sizzling before adding meat or it won't brown. 2. Don't go just by suggested cooking time -- use a meat thermometer to judge internal temperature. Also, keep in mind that meat will continue to cook a little after removed from heat. 3. 2# of meat for four people is 1/2 lb of meat each, which can be a lot for some people. A 1# steak fed three nicely in my house. If you're trying to eat more healthily or watch calories or whatever, cut back on the amount of protein here and supplement with some extra veg on the side.

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