Steak in Red Wine Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, filet mignon
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| ¼ | cup |
shallots
or scallion |
*
|
| ½ | teaspoon |
garlic
finely minced |
|
| ½ | cup |
red wine
dry |
*
|
| ¼ | cup |
beef stock
or boullion, prefer veal stock if possible |
|
| 1 | pinch |
thyme
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, filet mignon
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 59 | ml |
shallots
or scallion |
*
|
| 2.5 | ml |
garlic
finely minced |
|
| 118 | ml |
red wine
dry |
*
|
| 59 | ml |
beef stock
or boullion, prefer veal stock if possible |
|
| 1 | pinch |
thyme
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
TRIM STEAKS TO REMOVE any excess fat, and set aside.
Heat the oil in a skillet or sauté pan over high heat.
Add steaks and sear on each side for 1 minute.
Reduce the heat to medium high, and cook the steaks for 2 to 3 minutes on a side for rare meat, or longer to taste.
Remove the meat from the pan, and place it on a serving platter in a 200F oven to keep warm.
Pour off the grease, and place the pan over medium heat.
Add the butter, and sauté the shallots and garlic, stirring frequently, for 5 minutes.
Raise the heat to medium high, add the wine, stock and thyme, and cook, stirring occasionally, until reduced by ½.
Season with salt and pepper to taste.
Pour the sauce over the steaks. Serve immediately.
