Steak with Red Wine Sauce
This sauce is a quicker version of the French classic Steak Bordelaise, also known as Wine Merchant's Steak. It is made in the same pan the steak was seared in to utilize the browned flavor bits left behind. Serve this with Sour Cream and Chive Mashed Potatoes and broccoli.
INGREDIENTS | SERVES 2
- 2 filet mignon steaks
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 shallot, minced
- 1 cup red wine (Bordeaux style)
- 1 tablespoon beef broth
- 1 teaspoon ketchup
- 1 dash Worcestershire sauce
- salt and pepper to taste
- 2 steak-sized Croutons made out of toasted bread rounds
Preheat oven to 400°F. Sear steaks on both sides in a sauté pan with oil and 1 tablespoon of the butter. Transfer steaks to a baking dish and cook them in the oven while you are making the sauce in the pan; about 8 minutes.
Sauté shallots in pan for a few minutes, then add wine, broth, ketchup, and Worcestershire sauce. Cook to reduce by half. Season with salt and pepper.
Put one crouton on each plate and top it with the steak.
Swirl remaining butter in the pan sauce to make it glossy, and pour sauce over steak.
