Followed the recipe exactly and we loved it! The sauce had an excellent aroma and flavor. We will definitely make this again! Served with the recommended rosemary-garlic roasted potatoes and asparagus with lemon and pecorino.
Bistro Steak with Red Wine 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.
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Total: 26 Minutes
- Calories: 215
- Fat: 9.6g
- Saturated fat: 2.9g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 1.3g
- Protein: 25.6g
- Carbohydrate: 2.3g
- Fiber: 0.4g
- Cholesterol: 72mg
- Iron: 2.1mg
- Sodium: 332mg
- Calcium: 37mg
- 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
- 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.
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