Bistro Steak with Red Wine Sauce
Sirloin steak is pan seared to perfect doneness, then a delicious red wine sauce is created from the drippings. The meal is a bistro dream.From Cooking Light Magazine
Ingredients
- 1 tablespoon canola oil
- 2 (8-ounce) top sirloin steaks, trimmed
- ⅜ teaspoon salt, divided
- ⅜ teaspoon freshly ground black pepper, divided
- 3 tablespoons minced shallots
- 2 teaspoons chopped fresh thyme
- ½ cup full-bodied red wine (such as cabernet sauvignon)
- ½ cup unsalted beef stock
- 1½ teaspoons butter
- ½ teaspoon Dijon mustard
- 1 tablespoon chopped flat-leaf parsley
Instructions
- Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with ¼ teaspoon salt and ¼ 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 2½ 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 ⅛ teaspoon salt, ⅛ teaspoon pepper, butter, and mustard; stir with a whisk.
- Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.
