Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This restaurant-worthy meal feels date-night special. Make sure to let the meat rest before slicing so the juices can redistribute.

Recipe by Cooking Light December 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Serves 2 (serving size: 4 ounces steak, 2 tablespoons sauce, and about 1 cup potatoes)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Combine 2 teaspoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and potatoes in a bowl. Spread potato mixture in an even layer on a baking sheet; bake at 400° for 30 minutes or until browned, stirring every 10 minutes.

  • Heat a medium ovenproof skillet over medium heat. Add remaining 1 tablespoon oil; swirl. Sprinkle steak with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 10 minutes, turning to brown all sides. Place pan in oven; bake at 400° for 12 minutes for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.

  • Wipe out pan with paper towels. Heat pan over medium-high heat. Add remaining 2 teaspoons thyme and shallots to pan; sauté 30 seconds. Add wine; cook until liquid almost evaporates, scraping pan to loosen browned bits. Add stock; cook 4 minutes or until liquid is reduced to 1/3 cup. Remove pan from heat; stir in butter. Cut steak across the grain into thin slices. Divide steak between 2 plates; drizzle with red wine sauce. Serve with potatoes.

Nutrition Facts

446 calories; fat 22.2g; saturated fat 7g; mono fat 12.3g; poly fat 1.6g; protein 27g; carbohydrates 32g; fiber 4g; cholesterol 75mg; iron 3mg; sodium 630mg; calcium 48mg.