This restaurant-worthy steak feels date-night special.
When it comes to cooking a steak perfectly, cooks in the bistros of Paris rely on a simple, foolproof method. When you start with the oh-so-tender beef tenderloin, it’s easy to master at home. Seared to perfection and topped with a shallot and garlic-infused wine sauce, this Pan-Seared Bistro Steak with Simple Pan Sauce tastes just like the one from your favorite steakhouse!
Cooking steak can sometimes seem a little daunting – no worries. This cooking method is fool-proof every time! Follow the simple process photos below, and you’ll be serving up tender, juicy steaks like a pro.
This Pan-Seared Bistro Steak with Simple Pan Sauce delivers the richness and consistency of a classic French demi-glace in a fraction of the time. So simple, but oh-so impressive. Enjoy!
Pan-Seared Bistro Steak with Simple Pan Sauce
- 4 Beef Tenderloin Grilling Steaks, 1-inch thick
- ½ tsp EACH salt and pepper
- 2 tbsp vegetable or canola oil
- ½ cup red wine
- 1/3 cup beef broth
- ¼ cup finely chopped shallot
- 2 cloves garlic, finely chopped
- 3 tbsp whipping cream
- 1 tbsp butter
- Preheat oven to 400ºF. Pat steaks dry with paper towel and season each all over with salt and pepper.
- Add oil to a large cast iron or heavy oven-safe skillet; heat over medium-high heat. Add steaks; cook 3 minutes or until browned, turning halfway through. Transfer pan to oven.
- Roast, uncovered, for 3 to 5 minutes or until an instant-read thermometer inserted sideways into steaks reads 145ºF (63ºC) for medium-rare. Transfers teaks to a plate, cover with foil and let stand while preparing pan sauce.
- Return skillet to medium-high heat. Add wine, broth, shallots and garlic; bring to boil, scraping up any browned bits from bottom of pan. Boil gently for 4 to 6 minutes to reduce liquid to 1/4 cup. Stir in cream and continue to boil 1 minute until slightly thickened. Stir in butter until melted and sauce is thickened.
- Serve steaks drizzled with wine sauce.
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