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Steak with Red Wine Thyme Sauce

  • Prep Time 15 min
  • Total Time 50 min
  • Serves: 2

Ingredients

  • 2 beef tenderloin steaks (6 oz/175 g each, 1 in./2.5 cm thick)
  • 1/2 tsp each salt and cracked black pepper 2 mL
  • 2 tbsp butter, cold, divided 30 mL
  • 1 tsp canola oil 5 mL
  • 1/3 cup finely diced onion 75 mL
  • 1 clove garlic, minced
  • 2 tsp finely chopped fresh thyme 10 mL
  • 1/3 cup reduced sodium beef broth 75 mL
  • 1/3 cup red wine 75 mL
  • 2 tbsp crème fraîche (optional) 30 mL
  • finely chopped parsley to garnish

Directions

  • Step 1

    Set steaks at room temperature for 15 min. for more even cooking. Pat dry with paper towel. Season with pepper and salt. Heat heavy-bottomed skillet over medium-high heat. Swirl in 1 tbsp (15 mL) butter and oil. Cook steaks 3 to 5 min. per side for medium-rare, reaching an internal temperature of 63˚C (145˚F), or to preferred doneness. Transfer steaks to a platter to rest 10 min.

  • Step 2

    Meanwhile, in same skillet, cook onions on medium heat about 3 min. to soften. Stir in garlic and thyme; cook 3 min. Stir in beef broth and red wine; bring to a boil. Scrape browned bits from bottom of pan. Reduce to a simmer and reduce sauce to 1/3 cup (75 mL). Remove from heat. Swirl in remaining butter until melted.

  • Step 3

    Pour sauce over steaks. Top with dollops of crème fraîche, if desired. Sprinkle with parsley.

Tip

Substitute beef tenderloin with rib eye or strip loin steaks.

For a classic combo, serve with roasted fingerling potatoes, steamed asparagus or green beans.

Nutrition Facts

  • Nutrition Description Per serving (1/2 of the recipe):
  • Calories 400
  • Fat 25 g
  • Saturated Fat 12 g
  • Carbs 5 g
  • Sugar 1 g
  • Protein 38 g
  • Cholesterol 135 mg
  • Fibre 1 g
  • Sodium 840 mg