Bistro Steak with Red Wine Sauce

Photo: Marcus Nilsson; Styling: Tiziana Agnello
Serve with Rosemary-Garlic Roasted Potatoes and Asparagus with Lemon and Pecorino.

Or serve with Quinoa with Toasted Pine Nuts and Celery and Parsley Salad.

Yield:

Serves 4 (serving size: 3 ounces steak and 2 tablespoons sauce)

Recipe from

Recipe Time

Hands-on: 26 Minutes
Total: 26 Minutes

Nutritional Information

Calories 215
Fat 9.6 g
Satfat 2.9 g
Monofat 4.5 g
Polyfat 1.3 g
Protein 25.6 g
Carbohydrate 2.3 g
Fiber 0.4 g
Cholesterol 72 mg
Iron 2.1 mg
Sodium 332 mg
Calcium 37 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Robin Bashinsky,

April 2013