Pan-Seared Steaks with Red Wine Sauce

[migration] empty title 511 Author: Canadian Living Credits: [migration] empty title 511

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2005

Ingredients

  • 4 rib grilling steaks (6 to 8 oz/175 to 250 g each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 cup red wine
  • 1/2 cup beef stock
  • 1 tablespoon brandy (optional)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cracked black peppercorn
  • 2 teaspoons butter softened
  • 2 teaspoons all-purpose flour
  • 2 tablespoons minced fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 319 mg
  • Protein 23 g
  • Calories 283.0
  • Total fat 17 g
  • Cholesterol 60 mg
  • Saturated fat 7 g
  • Total carbohydrate 2 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pan-Seared Steaks with Red Wine Sauce

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