Pan-Seared Bistro Steak with Simple Wine Sauce

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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?

 

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Pan-Seared Bistro Steak with Simple Wine Sauce

  • Author: EatInEatOut
  • 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

  tsp EACH salt and black pepper

2 tbsp vegetable or canola oil

  cup red wine

⅓ cup beef broth

  cup finely chopped shallots

2 cloves garlic, finely chopped

3 tbsp heavy/whipping or cooking cream

1 tbsp butter


Instructions

  1. 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   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.

 


 

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