Recipe Background
Elevate your dining experience with this elegant French Steak and red wine sauce.
Nothing beats the elegance or the taste of French Steak. The steak is beautifully cooked so it has a perfect rosy, juicy interior and a golden exterior, with just the right seasoning to ensure the bold beef flavor is front and center. And then French Steak goes above and beyond by pairing up with a silky, complex, buttery red wine pan sauce that must be tasted to be believed. You're about to transform your kitchen into a 5-star steakhouse!
Ingredients
- 2 small rib-eye steaks
- salt to taste
- black pepper to taste
- 3 tablespoons unsalted butter divided
- 1 shallot finely chopped
- 3 tablespoons red wine
- 1/3 cup plus 1 tablespoon beef stock
- fresh parsley optional, to taste, chopped, for garnish
Directions
- Generously season the steaks with the salt and the pepper on both sides.
- Preheat a cast-iron skillet over high heat until it is smoking.
- Add 1 1/2 tablespoons of the butter to the hot skillet and immediately reduce the stovetop heat to medium-high.
- Once the butter is fully melted, add the steaks to the skillet.
- Brown the steaks until they reach your desired doneness, with the meat reaching an internal temperature of 145 degrees F for medium-rare, about 3 minutes per side.
- Transfer the steaks to a cutting board and let them rest.
- Add the shallots to the pan with the steak drippings over medium-high heat and cook, while stirring, until fragrant, about 1 minute.
- Add the wine and using a wooden spoon, scrape the bottom of the skillet to release the brown bits.
- Reduce the heat to medium.
- Add the beef stock and cook until the liquid is reduced by half, about 3-4 minutes.
- Add the remaining butter and stir until it is melted and combined.
- Slice the steaks against the grain.
- Transfer the steak slices to a serving platter.
- Pour the pan sauce over the steak slices. Optionally, serve the sauce on the side.
- Serve the steak slices garnished with the parsley.
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