- For the Napa butter, place wine in a small saucepan; cook over high heat until reduced to 2 tablespoons. In a small skillet heat 1 tablespoon of the butter. Add shallots; cook 3 minutes. Stir in cornstarch. Add reduced wine; let cool to room temperature.
- Combine cooled wine mixture and 1 teaspoon thyme with remaining 7 tablespoons butter. Hold over very low heat to melt. To serve chilled, pour melted butter into molds and refrigerate until firm.
- Preheat oven to 350°F. Heat oil in an ovenproof skillet over medium-high heat. Season steaks with salt and pepper to taste. Place steaks in skillet; cook 4 minutes per side. Place skillet in oven and roast 8 minutes or to desired doneness. Remove and let stand 5 minutes. Serve with melted or chilled Napa butter and (if desired) additional thyme.
View all nutritional information
Calories 724, Calories Fat 426, Total Fat 46g, Saturated Fat 21g, Cholesterol 234mg, Sodium 134mg, Carbohydrate 1g, Protein 65g
|Calories (fat) extra||58|
|Total Fat (extra)||71|
|Saturated Fat (extra)||108|
|Vitamin A (extra)||17|
|Vitamin C (extra)||1|