Pan Fried Steak with Red Wine Sauce
To make the vibrant red wine sauce for this recipe, the pan sauce technique uses the meat juices produced from cooking the meat blended with a good-quality wine. In France, we live by the maxim “cook with wine that you want to drink.” Now, I’m not saying you need to secure a Bordeaux premier cru to make this recipe, but avoid the bottom-shelf wine selection. Not only will this make the sauce shine, but you will also appreciate a sip or two while cooking. For the meat, rib eye is the way to go.
Serves2
Ingredients
- For the Steaks
- 2 prime steaks, preferably ribeye
- Salt and freshly ground pepper, to season
- 1 tablespoon (15 ml) cooking oil
For the Sauce- 60 grams (¼ cup) unsalted butter, cut into small cubes, divided
- 2 shallots, finely chopped
- 120 milliliters (½ cup) good-quality red wine
- 1 clove garlic, bruised
- 1 sprig thyme
- 1 small bay leaf
- 1/2 teaspoon Dijon mustard
- 2 tablespoons (6 g) finely chopped fresh curly parsley, to garnish
Instructions:
For the Steak
-
In a medium-sized stainless-steel skillet or sauté pan, heat the oil over high heat, and sear the steaks. Cook to your desired level of doneness (ideally medium rare), flipping the steak several times in the pan to cook evenly on both sides (this also helps produce lots of caramelized juices at the bottom of the pan).
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When cooked, transfer the steaks to a plate, cover with foil and keep warm in the oven while you make the sauce.
For the Sauce
-
Remove any oil from the pan, melt 1 tablespoon (15 g) of the butter over medium heat then cook the shallots for 1 minute.
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Add the wine, garlic, thyme and bay leaf, then increase the heat to high and reduce until roughly ¼ cup (60 ml) of liquid remains and the sauce becomes syrupy.
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Turn off the heat and whisk in the remaining butter, followed by the mustard.
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To finish, pour the accumulated juices from the steak into the sauce and adjust the seasoning to your liking.
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Strain the sauce before serving drizzled over the steak and garnish with the parsley.
Mise en place
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Season the steaks with salt and pepper and let sit at room temperature for 20 minutes before cooking. Preheat the oven to 120°F (50°C).
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