French · Dinner
Beef Steak with Shallot Sauce
Pan-seared beef sirloin steak finished with a French pan sauce of reduced white wine, shallots, beef stock, fresh thyme, and butter. The fond from the sear is deglazed and built into a glossy sauce, served alongside boiled potatoes.
$9
10 minsPrep
18 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
612Calories
39.4gProtein
34.9gFat
27.1gCarbs
5.1gSugar
3.6gFiber
1450mgSodium
161mgChol
15.6gSat Fat
1450mgPotassium
60mgCalcium
4.8mgIron
2.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the steak dry, season with salt and pepper, and slice the shallots into thin rings while potatoes boil.
2
Sear
Heat olive oil in a skillet over medium-high heat until shimmering, sear the steak 3 to 4 minutes per side until deep brown and 130F at centre, then transfer to a plate.
3
Reduce
Add 1 tablespoon butter to the skillet, sweat the shallots over medium heat 3 minutes until soft, deglaze with wine over medium heat, scraping up fond, then simmer 2 minutes until reduced by half.
4
Finish
Add beef stock and thyme, simmer 3 to 4 minutes over medium-high heat until glossy and coat-the-spoon consistency, discard thyme, swirl in remaining butter, and plate the sliced steak with potatoes and sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin steak
- 2 tbsp2 tbsp olive oil
- 44 medium shallots (120g)
- 1/2 cup120ml dry white wine
- 2/3 cup160ml beef stock
- 2 sprig2 sprig fresh thyme
- 4 tbsp56g butter, divided
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 oz311g baby potatoes
