Ingredients
- 1 top round beef steak (2 ½ to 3 pounds)
- 2 tablespoons butter
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ½ cup dry red wine
- ½ teaspoon dried oregano
Preparation
PREPARATION INSTRUCTIONS:
- The steak should be ½ inch thick. If necessary, pound it between two sheets of waxed paper to achieve this thickness.
- Warm the butter and olive oil in a large sauté pan set over medium heat. When the butter is foaming rapidly, add the steak and fry to brown on one side, about 3 minutes. (If the steak is larger than your sauté pan, cut it in half). Turn, and season with salt and pepper. Brown the other side, about 3 minutes. Remove from the pan to a warm platter and set aside.
- Add the wine and oregano to the pan, scraping up any meat that may have stuck to the bottom. Simmer to sweeten the wine, about 1 minute. Meanwhile, cut the meat into six equal portions. When the wine sauce is ready, pour it over the meat and serve immediately.
Wine Pairing: Medium red and full red
Recipe from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012)
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