Chef Emeril will be on QVC this Wednesday, March 27th, promoting the XL Air Fryer, Tenderloin Medallions with Emeril’s Steak Rub, Rib Roasts and your choice of Lemon or Chocolate Layer Cakes! Don’t miss it, Easter is just around the corner
- One 1 pound NY strip steak, about 1-inch thick
- Salt and pepper
- 1 tablespoon unsalted butter
- ¼ cup chopped shallots
- 1 tablespoon minced garlic
- ½ cup dry red wine
- 2 teaspoons beef bouillon base (or concentrated stock)
- 3 tablespoons heavy cream
Season the steak with the salt and pepper and transfer it to the basket of Emeril’s Air Fryer and set at 400° F for 10 to 12 minutes for medium-rare, or until the desired temperature is reached. Half-way through the cook time, turn the steak so it cooks evenly. When done, allow the steak to rest for 10 minutes.
Prepare the sauce while the steak is resting: In a saucepan, over medium heat, melt the butter. Add the shallots and garlic, season with salt and pepper, and sauté for 1 minute. Add the red wine and bring to a boil. Reduce the heat to a medium and stir in the beef bouillon. Simmer for 2 minutes longer, or until the bouillon is incorporated. Add the heavy cream and cook for 1 minute longer. Remove from the heat and keep warm.
Slice the steak and serve with the Red Wine Sauce.
Source : emerils.com