French · Dinner
Steak with Red Wine Sauce
Pan-seared beef sirloin steak finished with a reduced red wine sauce built on shallot, garlic and beef stock thickened with cornstarch instead of flour. Scattered with fresh parsley, this bistro-style plate delivers a glossy, tangy sauce with no gluten-containing thickeners or seasonings.
$10
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
478Calories
47.2gProtein
27.4gFat
6.8gCarbs
1.6gSugar
0.4gFiber
563mgSodium
161mgChol
11.3gSat Fat
760mgPotassium
38mgCalcium
4.2mgIron
3.1mcgVitamin B12
4mgVitamin C
Goes well with
Sparkling Apple Cider or Grape Juice
local
Côtes du Rhône Red Wine
international
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat the steak dry and season both sides with salt and black pepper. Mince the shallot and garlic finely and chop the parsley.
2
Sear
Heat olive oil in a heavy skillet over high heat until shimmering, then sear the steak for 3 minutes per side until a deep brown crust forms and the center reaches your preferred doneness.
3
Rest
Transfer the steak to a plate and rest for 5 minutes, tenting loosely with foil.
4
Sauce
Lower heat to medium, add half the butter, and sweat the shallot and garlic for 1 minute until softened. Deglaze with red wine, scraping up browned bits, and simmer for 2 minutes until reduced by half. Stir in beef stock and simmer for 3 minutes until thickened to gravy consistency. Remove from heat and swirl in remaining butter until glossy.
5
Plate
Place the steak on a plate, spoon the red wine sauce over the top, and scatter with fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin steak
- 1 tbsp1 tbsp olive oil
- 2 tbsp2 tbsp butter, divided
- 22 small shallot
- 2 clove2 clove garlic
- 2/3 cup160ml dry red wine
- 2/3 cup160ml beef stock
- 1 tsp1 tsp cornstarch mixed with 1 tsp water
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
