Steak with Red Wine Thyme Sauce
Prep Time
Cooking Mode
2 beef tenderloin steaks (6 oz/175 g each, 1 in./2.5 cm thick)
½ tsp each salt and cracked black pepper
2 tbsp butter, cold, divided
1 tsp canola oil
⅓ cup finely diced onion
1 clove garlic, minced
2 tsp finely chopped fresh thyme
⅓ cup reduced sodium beef broth
⅓ cup red wine
2 tbsp crème fraîche (optional)
finely chopped parsley to garnish
2 beef tenderloin steaks (6 oz/175 g each, 1 in./2.5 cm thick)
½ tsp each salt and cracked black pepper
2 tbsp butter, cold, divided
1 tsp canola oil
⅓ cup finely diced onion
1 clove garlic, minced
2 tsp finely chopped fresh thyme
⅓ cup reduced sodium beef broth
⅓ cup red wine
2 tbsp crème fraîche (optional)
finely chopped parsley to garnish
Directions
1Set 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.
2Meanwhile, 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.
3Pour sauce over steaks. Top with dollops of crème fraîche, if desired. Sprinkle with parsley.
Tips
1
Substitute beef tenderloin with rib eye or strip loin steaks.
2
For a classic combo, serve with roasted fingerling potatoes, steamed asparagus or green beans.
Disclaimer
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Personal Note
Personal Note
