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Bistro Steak with Red Wine Sauce - Cooking with Tami
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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.
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Prep Time 30 minutes
Cook Time 15 minutes
Course: Main Course
Ingredients Method

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

Method
 

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