French · Dinner
Steak with Red Wine Sauce (High-Protein)
Pan-seared beef sirloin steak finished in a reduced red wine and shallot sauce, plated over cannellini bean mash with sautéed mushrooms and fresh thyme. French bistro technique delivering over 50g of protein and 5g of fiber per serving through whole-food additions alone, no cream or flour.
$9
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.3gProtein
33.6gFat
16.8gCarbs
2.4gSugar
6.1gFiber
695mgSodium
161mgChol
13.9gSat Fat
1180mgPotassium
95mgCalcium
6.8mgIron
3.9mcgVitamin B12
4.2mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the steak dry and season both sides generously with salt and pepper. Finely chop the shallot and mince the garlic.
2
Sear
Heat a heavy skillet over high heat with the olive oil until it shimmers. Sear the steak 3 minutes per side until deep brown and medium-rare.
3
Rest
Let the steak rest loosely tented with foil for 5 minutes so juices settle back into the meat.
4
Sauté
In the same skillet over medium heat, add the sliced mushrooms and cook 4 minutes, stirring, until golden at the edges.
5
Deglaze
Pour the red wine into the skillet over medium-high heat, scraping browned bits from the bottom, and simmer 3 minutes until reduced by half.
6
Reduce
Stir in the beef stock and simmer over medium heat 4 minutes until the sauce coats the back of a spoon.
7
Finish
Whisk the butter into the sauce off the heat until melted and glossy, then stir in the thyme leaves.
8
Build
Warm the drained cannellini beans in a small saucepan over medium-low heat 3 minutes, then roughly mash with a fork until creamy.
9
Plate
Spoon the bean mash onto a plate, slice the steak against the grain, lay it over the beans, then spoon the sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g beef sirloin steak
- 2/3 cup160ml dry red wine
- 22 shallot
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp butter
- 1/2 cup120ml beef stock
- 5.2 oz75g, about half a 15 oz can cannellini beans
- 5 oz140g mushrooms
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp fresh thyme leaves
- salt, to taste
- black pepper, to taste
