Shallot and fresh thyme enhance the savory red wine sauce served with these thick and juicy beef steaks.

Source: Family Circle


Recipe Summary

5 mins
25 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, boil red wine over high heat about 7 minutes or until reduced by half; set aside.

  • Season both sides of steaks with salt and pepper.

  • Heat 1 tablespoon of the oil in medium-size skillet (not nonstick) over high heat until very hot. Add steaks and reduce heat to medium-high. Cook for about 2 to 3 minutes or until well browned on bottom.

  • Flip steaks and cook an additional 4 minutes for medium-rare, or until internal temperature registers 130 F on an instant-read thermometer.

  • Remove steaks to a cutting board; tent loosely with foil. Discard remaining fat.

  • Add remaining tablespoon oil to the skillet used to cook the steaks (do not clean); reduce heat to medium-low. Add shallot and cook 1 minute until softened.

  • Add broth and boil over high heat 5 minutes, then reduce heat to medium-low and whisk in reduced red wine and any juices from the steak platter. Whisk in butter, 1 piece at a time. Stir in thyme and pepper; serve sauce over steaks.

Nutrition Facts

561 calories; fat 37g; cholesterol 113mg; saturated fat 13g; carbohydrates 5g; insoluble fiber 1g; protein 40g; sodium 730mg.