Prime Rib Steaks with Roasted Shallots and Butter Sauce

Ingredients

1 Four Pound, 2 Rib Prime Rib Roast, cut between bones into 2 steaks (have the butcher do it)
2 Tablespoons Unsalted Butter
1/2 Cup Dry White Wine
12 Small Shallots, peeled and halved through the root end
6 Tablespoons Unsalted Butter, chilled, cut into tablespoon-size pieces
Salt, to taste
Freshly Ground Black Pepper, to taste

Instructions

Preheat oven to 350 degrees. Melt 1 tablespoon butter in each of 2 heavy large ovenproof skillets over medium-high heat. Add 1 steak and half of shallots to each skillet and brown steaks well, about 2 minutes per side. Bake steaks to desired degree of doneness, about 20 minutes for medium-rare. Transfer steaks to a platter. Surround with shallots. Tent with foil to keep warm. Spoon fat from skillets, leaving any juices. Place skillets on top of range over medium-high heat. Divide wine between the 2 skillets and bring to a boil, scarping up any browned bits. Pour mixtures into a heavy small saucepan. Cook over medium-high heat until liquid is reduced to 2 tablespoons. Remove from heat and whisk in 2 tablespoons butter. Set pan over low heat and whisk in remaining butter 1 tablespoon at a time, removing pan from heat briefly if drops of melted butter appear. If sauce breaks down at any time, remove from heat and whisk in 2 tablespoons cold butter. Season with salt and pepper and set aside. Remove the bones from the steaks. Cut steaks diagonally into thin slices. Arrange steaks and shallots on plates. Pour sauce over the dish and serve. Serves 6.