French · Dinner
Veal Steak with Cream Sauce
Pan-seared beef sirloin steak finished in a Dijon-and-cream pan sauce built from fond, shallots, white wine and chicken stock, reduced until nappe. Served with fresh parsley scattered over, this French bistro dish pairs rich beef with tangy, glossy sauce.
$9
10 minsPrep
18 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
612Calories
47.3gProtein
42.9gFat
5.8gCarbs
2.4gSugar
0.3gFiber
625mgSodium
222mgChol
20.1gSat Fat
720mgPotassium
75mgCalcium
3.4mgIron
3.1mcgVitamin B12
4mgVitamin C
gluten-free
protein-rich
low-carb
rich-umami
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the beef sirloin dry with paper towel and season both sides with salt and pepper. Let it sit at room temperature 5 minutes while chopping the shallot and parsley.
2
Sear
Heat the olive oil in a heavy skillet over medium-high heat until shimmering, then sear the steak 3 to 4 minutes per side until deep brown crust forms and centre reads 130 to 135F.
3
Rest
Let the rested steak sit loosely tented with foil for 5 minutes so juices settle back into the meat.
4
Simmer
Lower heat to medium, add butter, sauté the chopped shallot 1 to 2 minutes until softened. Pour in white wine and deglaze, scraping fond loose, simmering 2 minutes until reduced by half. Stir in chicken stock and Dijon mustard, simmer 3 to 4 minutes until reduced by a third. Lower heat to medium-low, stir in heavy cream, and simmer gently 2 to 3 minutes until sauce coats the back of a spoon.
5
Plate
Set the rested steak on a plate, spoon the cream sauce over the top, and scatter the chopped parsley across the sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin steak
- 1 tbsp1 tbsp butter
- 1 tbsp1 tbsp olive oil
- 22 small shallot
- 1/2 cup120ml dry white wine
- 1/2 cup120ml chicken stock
- 1/2 cup120ml heavy cream
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
