Steak with Red Wine Sauce
Try this simple sauce with any panfried beef, from burgers to filet mignon. It is thickened with a little butter at the end, a French cooking technique that rounds out the wine and enriches the sauce. (Do not use margarine; it will not thicken the sauce.)
- In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Sprinkle steaks with salt and pepper. Cook 5 to 6 minutes per side for medium-rare or until desired doneness. Transfer steaks to warm platter.
- Discard drippings from skillet. Add shallots to pan and cook, stirring, until tender, about 1 minute. Add wine and thyme; heat to boiling over high heat. Boil until sauce has reduced to 1/3 cup, about 5 minutes. Remove pan from heat; stir in butter, stirring just until incorporated.
- Cut steaks into thin slices. Transfer to warm platter; pour sauce on top and sprinkle with tarragon. Makes 4 main-dish servings.
Nutritional informationis based on one serving.
Video: Filet Mignon with Creamy Red Wine Sauce | Chef Michael Smith's Kitchen
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