Steak with Red Wine Thyme Sauce
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 50 mins
- Serves
- 2
Ingredients
- 2
- beef tenderloin steaks (6 oz/175 g each, 1 in./2.5 cm thick)
- 1/2 tsp
- each salt and cracked black pepper
- 2 mL
- 2 tbsp
- butter, cold, divided
- 30 mL
- 1 tsp
- canola oil
- 5 mL
- 1/3 cup
- finely diced onion
- 75 mL
- 1
- clove garlic, minced
- 2 tsp
- finely chopped fresh thyme
- 10 mL
- 1/3 cup
- reduced sodium beef broth
- 75 mL
- 1/3 cup
- red wine
- 75 mL
- 2 tbsp
- crème fraîche (optional)
- 30 mL
- finely chopped parsley to garnish
Directions
Step 1
Set steaks at room temperature for 15 min. for more even cooking. Pat dry with paper towel. Season with pepper and salt. Heat heavy-bottomed skillet over medium-high heat. Swirl in 1 tbsp (15 mL) butter and oil. Cook steaks 3 to 5 min. per side for medium-rare, reaching an internal temperature of 63˚C (145˚F), or to preferred doneness. Transfer steaks to a platter to rest 10 min.
Step 2
Meanwhile, in same skillet, cook onions on medium heat about 3 min. to soften. Stir in garlic and thyme; cook 3 min. Stir in beef broth and red wine; bring to a boil. Scrape browned bits from bottom of pan. Reduce to a simmer and reduce sauce to 1/3 cup (75 mL). Remove from heat. Swirl in remaining butter until melted.
Step 3
Pour sauce over steaks. Top with dollops of crème fraîche, if desired. Sprinkle with parsley.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving (1/2 of the recipe):
- Calories:
- 400
- Fat:
- 25 g
- Saturated Fat:
- 12 g
- Carbs:
- 5 g
- Fibre:
- 1 g
- Sugar:
- 1 g
- Cholesterol:
- 135 mg
- Protein:
- 38 g
- Sodium:
- 840 mg