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Bistro Steak with Red Wine Sauce

Photo: Marcus Nilsson; Styling: Tiziana Agnello
Hands-on time 26 mins
Total time 26 mins
Yield Serves 4 (serving size: 3 ounces steak and 2 tablespoons sauce)
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.

Ingredients

Nutrition 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

How to Make It

  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.

Cook's Notes

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.