buckytom
Chef Extraordinaire
mm, reduce the wine until it starts to become visibly thickened, like when it starts to run off the back of a spoon slower than if it were just liquid wine. the amount of time depends on how large the pan is to allow it to evaporate.
then add the butter to finish the sauce.
i would say only about 5 minutes in a 350 degree oven. i'm only guessing tho; when ever i make steaks, i go by how it feels to tell when it's done. just keep poking it and when it begins to firm, it's going from rare to medium. completely firm is well done, of course. i would cook this medium or just slightlt past that, but not well done so it doesn't get too tough. pounding will tenderize it, but overcooking will toughen it back up.
then add the butter to finish the sauce.
i would say only about 5 minutes in a 350 degree oven. i'm only guessing tho; when ever i make steaks, i go by how it feels to tell when it's done. just keep poking it and when it begins to firm, it's going from rare to medium. completely firm is well done, of course. i would cook this medium or just slightlt past that, but not well done so it doesn't get too tough. pounding will tenderize it, but overcooking will toughen it back up.