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

Source: Family Circle

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Recipe Summary

prep:
5 mins
cook:
25 mins
Servings:
2
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Ingredients

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Directions

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

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  • Season both sides of steaks with salt and pepper.

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  • 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.

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

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

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  • 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.

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  • 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; total fat 37g; saturated fat 13g; cholesterol 113mg; sodium 730mg; carbohydrates 5g; fiber 1g; protein 40g.
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