Bistro Steak with Red Wine Sauce

Bistro Steak with Red Wine Sauce

This is a quick way to make steak on a weeknight.  If you don't want to open a bottle of red wine (I can't imagine that you wouldn't!) just substitute more of the beef stock.  Serve with roasted fingerling potatoes, or if you are in a real hurry, buy some frozen ones and drizzle olive oil over them and roast until crispy.
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course

Ingredients
  

  • 2 lb. top sirloin steak
  • salt
  • pepper
  • olive oil
  • 3 Tablespoons minced shallots (about 1 large)
  • 2 teaspoons chopped fresh thyme
  • ½ cup full bodied red wine such as a Cabernet
  • ½ cup beef stock
  • 1 ½ teaspoons butter
  • ½ teaspoon Dijon mustard

Instructions
 

  • Sprinkle the steaks with salt and pepper and drizzle olive oil over both sides.              
  • Let stand for 15 minutes then grill for 4-6 minutes a side or until medium rare.  
  • Remove from heat and let stand 5 minutes.
  • In a small sauté over medium heat add 1 Tablespoon of olive oil to the pan.
  • Sauté the shallots until lightly browned.
  • Add the wine and cook for 2 minutes or until liquid almost evaporates.
  • Add beef stock and thyme and cook 3 minutes or until liquid is reduced by half.
  • Remove from heat and add salt, pepper, butter, and dijon whisking until well combined.
  • Thinly slice the steak and place on a platter.
  • Drizzle the sauce over the meat and serve with potatoes.