Pan-Seared Steaks with Red Wine Sauce
Steak is especially delicious with a wine sauce that blends with the pan juices. Four steaks provide plenty for steak lovers, but you can adjust the amount to suit the appetites of your guests. Serve with watercress.
Servings: 4
Ingredients:
Pan-Seared Steaks with Red Wine Sauce, Oven-Roasted Plum Tomatoes and
Oven Frites
Photography by
Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 283 |
| pro | 23 g |
| total fat | 17 g |
| sat. fat | 7 g |
| carb | 2 g |
| fibre | trace |
| chol | 60 mg |
| sodium | 319 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 19% |
| vit A | 3% |
| vit C | 3% |
| folate | 5% |
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4 rib grilling steaks (6 to 8 oz/175 to 250 g each)
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) extra-virgin olive oil
1 cup (250 mL) red wine
1/2 cup (125 mL) beef stock
1 tbsp (15 mL) brandy (optional)
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) cracked black peppercorns
2 tsp (10 mL) butter, softened
2 tsp (10 mL) all-purpose flour
2 tbsp (25 mL) minced fresh parsley
Preparation:
Sprinkle both sides of steak with salt and pepper. In large skillet, heat oil over high heat; fry steaks, turning once, until browned and medium-rare inside, about 8 minutes. Transfer to plate; tent with foil and keep warm.
Drain fat from skillet; add wine and bring to boil, scraping up any brown bits. Boil until reduced by half, about 2 minutes. Add beef stock, brandy (if using), thyme and peppercorns; return to boil. Reduce heat and simmer until reduced by half, about 5 minutes.
In small bowl, mash butter with flour; whisk into sauce and simmer until slightly thickened, about 2 minutes. Stir in parsley. Slice steaks if desired; serve with sauce.
Additional Information
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Variation
Barbecued Steaks with Red Wine Sauce: Place steaks on greased grill over medium-high heat; close cover and grill, turning once, until medium-rare, about 8 minutes.
Source
Canadian Living Magazine: April 2005
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