French · Dinner
Steak with Red Wine Sauce (Keto)
Pan-seared beef ribeye finished with a red wine and butter reduction, shallots, garlic and thyme, served alongside sautéed spinach and mushrooms. No flour thickener or starchy sides are used, keeping the plate French in flavour while delivering rich fat from butter and the ribeye's marbling.
$10
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
702Calories
46.5gProtein
51.8gFat
9.2gCarbs
3.9gSugar
2.6gFiber
780mgSodium
225mgChol
22.4gSat Fat
1150mgPotassium
110mgCalcium
5.8mgIron
4.9mcgVitamin B12
14mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat the ribeye dry and season both sides with salt and pepper. Mince the shallot and garlic; slice the mushrooms.
2
Sear
Heat olive oil in a heavy skillet over high heat until it shimmers. Sear the steak 3–4 minutes per side until a deep crust forms and the centre reads 130°F (54°C) for medium-rare.
3
Rest
Let the steak rest on a plate for 5 minutes uncovered, allowing juices to redistribute.
4
Reduce
In the same skillet over medium heat, sweat the shallot and garlic 1–2 minutes until softened. Deglaze with red wine, scraping the pan, and simmer 2–3 minutes until reduced by half. Add beef stock and thyme; simmer 4–5 minutes until sauce coats a spoon.
5
Finish
Remove from heat. Whisk in cold cubed butter piece by piece until glossy. In a separate pan, melt 1 tsp butter over medium heat, sauté mushrooms 3 minutes until browned, then add spinach and wilt 1–2 minutes until bright green. Plate the vegetables, set the rested ribeye alongside, and spoon the sauce over the steak.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef ribeye steak
- 2 tbsp2 tbsp olive oil
- salt and black pepper, to season
- 2/3 cup160ml dry red wine
- 22 small shallot
- 4 cloves4 cloves garlic
- 4 tbsp56g butter
- 4 sprigs4 sprigs fresh thyme
- 1 cup240ml beef stock
- 3 cups90g baby spinach
- 5 oz140g mushrooms
- 2 tsp2 tsp butter
