What makes this recipe so crave-worthy? How about a shout-out to the coveted-for-its-most-tenderness, beef tenderloin. Seared to perfection and topped with a shallot and garlic-infused wine sauce. Did we mention IT’S THE BEEF?
Pan-Seared Bistro Steak with Simple Wine Sauce
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
Description
What makes this recipe so crave-worthy? How about a shout-out to the coveted-for-its-most-tenderness, beef tenderloin. Seared to perfection and topped with a shallot and garlic-infused wine sauce. Did we mention IT’S THE BEEF?
Ingredients
• 4 Beef Tenderloin Grilling Steaks,1-inch thick
• ½ tsp EACH salt and black pepper
• 2 tbsp vegetable or canola oil
• ½ cup red wine
• ⅓ cup beef broth
• ¼ cup finely chopped shallots
• 2 cloves garlic, finely chopped
• 3 tbsp heavy/whipping or cooking cream
• 1 tbsp butter
Instructions
- Preheat oven to 400ºF. Pat steaks dry with paper towel and season each all over with salt and pepper.
2. Add oil to a large cast iron or heavy oven-safe skillet; heat over medium-high heat. Add steaks; cook 3 minutes or until browned, turning halfway through. Transfer pan to oven.
3. Roast, uncovered, for 3 to 5 minutes or until an instant-read thermometer inserted sideways into steaks reads 145ºF (63ºC) for medium-rare. Transfer steaks to a plate, cover with foil and let stand while preparing pan sauce.
4. Return skillet to medium-high heat. Add wine, broth, shallots and garlic; bring to boil, scraping up any browned bits from bottom of pan. Boil gently for 4 to 6 minutes to reduce liquid to ¼ cup. Stir in cream and continue to boil 1 minute until slightly thickened. Stir in butter until melted and sauce is thickened.
5. Serve steaks drizzled with wine sauce.
Recipe development and photography by EatInEatOut Magazine – eatineatout.ca.
