Bistro Steak with Red Wine Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Serve with Rosemary-Garlic Roasted Potatoes and Asparagus with Lemon and Pecorino.

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.

By RecipeOfHealth.com