La Junta Jalapeno Steaks

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From an issue of chile pepper magazine, a long while back. pan seared steaks with a delectable creamy jalapeno gravy.

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Steps

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Heat olive oil and 2 tablespoons of butter in a heavy skillet.

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Brown the steaks on both sides.

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Reduce the heat and cook gently until they are medium rare or desired doneness.

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Remove from the pan and keep warm.

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Pour off the fat only.

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Add the remaining butter to the remaining pan juices.

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Add the onion and chopped jalapenos and simmer , stirring constantly until softened.

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Add the red wine , bring to a boil and deglaze the pan , scraping up any browned bits.

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Add the black pepper , stock , and cream and bring to a boil.

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Reduce the heat and simmer until the sauce is smooth and thick.

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Place the steaks on a plate , pour the sauce over top , and garnish with jalapeno slivers and cilantro.

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Ingredients

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olive oil, butter, boneless beef steaks, onion, jalapeno chiles, red wine, fresh coarse ground black pepper, beef stock, heavy cream, jalapenos, cilantro