French · Dinner
Steak with Red Wine Sauce
Pan-seared beef striploin steak finished with a reduced red wine sauce built from shallot, garlic and beef stock, then mounted with butter for gloss. Cooked to rested medium-rare and served with sauce spooned over, delivering a rich, savoury French bistro plate.
$10
10 minsPrep
18 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
520Calories
45.8gProtein
32.4gFat
4.2gCarbs
1.5gSugar
0.3gFiber
580mgSodium
168mgChol
14.1gSat Fat
680mgPotassium
35mgCalcium
4.2mgIron
3.8mcgVitamin B12
2.5mgVitamin C
protein-rich
low-carb
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat steak dry and season both sides with salt and pepper; let sit at room temperature 5 minutes.
2
Sear
Heat olive oil in a heavy skillet over high heat until shimmering; sear steak 3 minutes per side until deep brown crust forms.
3
Rest
Transfer steak to a plate and tent loosely with foil; rest 5 minutes to redistribute juices.
4
Saute and deglaze
Lower heat to medium, add minced shallot and garlic, cook 1-2 minutes until translucent. Pour in red wine, scraping up browned bits; simmer 2 minutes.
5
Reduce and finish
Add beef stock and thyme sprig, simmer 5-6 minutes over medium heat until sauce coats spoon. Remove from heat, discard thyme, and whisk in cold butter cubes until glossy.
6
Plate
Place rested steak on plate and spoon red wine sauce over the top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef striploin steak
- 22 small shallot
- 2 clove2 clove garlic
- 2/3 cup160ml dry red wine
- 2/3 cup160ml beef stock
- 2 tbsp28g unsalted butter, cold
- 2 tsp2 tsp olive oil
- 2 sprig2 sprig fresh thyme
- salt, to taste
- black pepper, to taste
