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Bistro Steak with Red Wine Sauce

 

Bistro Steak with Red Wine Sauce

Total Time: 26 Mins

Ingredients:

  • 1 tablespoon canola oil
  • 2 (8-ounce) top sirloin steaks, trimmed
  • 3/8 teaspoon salt, divided
  • 3/8 teaspoon freshly ground black pepper, divided
  • 3 tablespoons minced shallots
  • 2 teaspoons chopped fresh thyme
  • 1/2 cup full-bodied red wine (such as cabernet sauvignon) 
  • 1/2 cup unsalted beef stock
  • 1 1/2 teaspoons butter
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon chopped flat-leaf parsley
  • Rosemary-Garlic Roasted Potatoes
  • Asparagus with Lemon and Pecorino
  • Quinoa with Toasted Pine Nuts
  • Celery and Parsley Salad

Directions:

  1. Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes.
  2. Reduce heat to medium-high. Add shallots and thyme to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.
  3. Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.