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Pan-Seared Bistro Steak with Simple Pan Sauce

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. See how you can make it at home...
4 from 1 vote
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 people


  • 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.