- 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
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- 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
How to Make It
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.
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.
Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.
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