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.
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.