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Pan Fried Steak


½ tsp olive oil or peanut oil
2 boneless strip steaks, 8 oz each
½ cup Madeira or dry Marsala
½ cup dry red wine
2 tsp minced garlic
¾ tsp fennel seeds
1½ tbsp tomato paste diluted in 1½ tablespoons water
½ Serrano or jalapeno pepper, seeded and minced
(or ¼ teaspoon crushed red pepper flakes)
salt, freshly ground black pepper
2 tbsp minced fresh basil


Heat oil in a large, heavy, well-seasoned skilled (if you do not have a
well-seasoned skillet, use a non-stick skilled) over medium heat. When
the oil is very hot but not smoking, arrange the steaks in the pan.
Cook the steaks until seared brown, reducing the heat if necessary so
that the oil will not burn, about 3 minutes. Turn over the steaks and
cook to the desired doneness 2 to 3 minutes longer for rare, 4 minutes
longer for medium. Transfer the steaks to a carving board.

Pour the fat from the pan and discard. Add the Madeira and red wine and
increase the heat to high. Scrape the bottom of the pan with a wooden
spoon to loosen the browned bits. Boil the winde for about 30 seconds.
Add the garlic and fennel seeds and cook, stirring, for 30 seconds.
Reduce the heat to medium-low and stir in the diluted tomato paste and
the serrano pepper. Cook until the sauce is the consistency of thick
cream and reduced to about .5 cup, about 4 minutes. Remove from the

Using a sharp knife, slice the steaks into thin slices, season lightly
with salt and pepper. Pour the steak juices, if any, into the sauce.
Spoon about 2 tablespoons of sauce onto each of warmed plates. Divide
the steak slices equally and arrange in a fan over the sauce Sprinkle
the basil on taop and serve at once.

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