Steak Au Vin
Submitted by zildjianface
Pan-seared strip steaks in a rich Burgundy wine and brandy reduction with shallots, Dijon mustard, and fresh herbs. A romantic French-inspired steak dinner for two, ready in 30 minutes.
YIELD
2 servingsPREP
15 minCOOK
10 minREADY
30 minDate night just got a serious upgrade.
Strip steaks get a hard sear in a screaming hot skillet, then finish cooking in butter with shallots, Dijon mustard, and a splash of Worcestershire. Pull the steaks out, deglaze with Burgundy wine and brandy, and let that sauce reduce until it coats the back of a spoon.
Finish with fresh parsley and chives, pour it over the steaks, and you’ve got a dish that looks like you spent hours in the kitchen. Total time? Thirty minutes, start to finish.
Chef Tips
- Get your skillet ripping hot before the steaks go in for a proper sear
- Let the wine reduce by half so the sauce concentrates and the alcohol cooks off
- Use real Burgundy or a decent Pinot Noir for the best flavor in the pan sauce
- This recipe serves two, making it ideal for an intimate dinner without leftovers
Ingredients
Directions
Rub oil and pepper on both sides of steaks.
Heat a heavy skillet over high heat.
Sear steaks quickly on both sides for approximately 30 seconds.
Remove from pan.
Reduce heat to medium and add butter.
When butter melts, a dd shallots.
Sauté 2 minutes.
Add Worcestershire, mustard and salt; return steaks to pan.
Cook 2 minutes per side or until desired doneness.
Remove meat and keep warm.
Add wine and cook, uncovered, over high heat until reduced in half.
Stir in brandy, parsley and chives.
Simmer 1 to 2 minutes and serve sauce over steak.
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