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 mins
Cook Time 15 minutes mins
- 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
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.