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.

How to Make It

Step 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.

Step 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.

Step 3

Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.

Chef'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.

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Ratings & Reviews

TheMomChef's Review

lahoffmanshop
April 03, 2013
Oh, this is delicious. The star, of course, is the sauce. The shallots and thyme go perfectly together and the butter gives a richness to the sauce that is perfect. This was enjoyed by everyone, from a six year-old to an eighty-six year-old. You can read my full review at Taking On Magazines: http://bit.ly/16wb6yZ

Nicab78's Review

jlparke
April 23, 2013
Very good! The only changes I made was I didn't have shallots. Instead, I used onions with a little bit of jarred minced garlic. Other that that, I follwed exactly. My sauce was a bit runny. Wonder if I should have cooked it longer. Good flavor though!

lahoffmanshop's Review

Nicab78
March 17, 2014
For the time invested this is a good solid recipe. I made it exactly as described and served it with Rosemary-Garlic Roasted Potatoes and Frisée and Arugula Salad - also Cooking Light recipes. The whole meal took me less than an hour to fix from start to finish. I would serve this to company.

Phenomenal

tpetricini
July 23, 2017
I rarely give 5 stars.  I've made this twice now, it is a restaurant quality dish.  Tonight I used a Cuvaison merlot in the sauce.  I make the recommended Rosemary-Garlic Roasted Potatoes to go along with it.  I've made the asparagus (very good) but tonight served it with some steamed peapods and sauteed mushrooms.  Add a fabulous pinot noir and you're all set for one of the most fantastic meals you've ever prepared.  Make this dish!

very good

LindaMurdock
December 21, 2015
Made to recipe, except we added the accumulated meat juices to the sauce & omitted the final hit of salt & pepper.  Served with the recommended roast potatoes and CL's lemon-garlic swiss chard.  Excellent cold-weather meal.

cheerios019's Review

jmeleeS
April 08, 2013
Too much work & nothing special.

lperejma's Review

KathrynNC
January 01, 2014
N/A

jlparke's Review

lperejma
March 21, 2013
This was a hit. Made with no changes.

jmeleeS's Review

TheMomChef
April 11, 2013
This dish isn't "horrible" but I certainly wouldn't take the time / use the ingredients to make again, so it's honest to give it a 1-star rating. The sauce was actually overwhelming, and was not something I would ever want to have again. Since the steak is just seasoned and cooked, without the sauce, you don't need a recipe to cook the steak. Not a keeper for us and I would recommend skipping this dish as it was not really that quick to make (the sauce takes a while to thicken) and while it was easy, the end result was just "mheh." We won't be making this one again.

juliestei's Review

lovegoodfood
April 26, 2014
One of my favorite steak recipes. Pan sauce is to die for!