Pan-Seared Bistro Steak With Simple Pan Sauce - Eat In Eat Out

Jump to Recipe Print RecipeFacebookTwitterYummlyPinterestPrintEmailThis 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

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 EMAIL Recipe Share on Facebook Print Recipe Pin Recipe Prep Time 5 minutes minsCook Time 20 minutes minsTotal Time 25 minutes mins Servings 4 people

Ingredients

• 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

Instructions

• 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.

SPONSORED: This post is part of a paid sponsored series with ThinkBeef.ca (brought to you by Canada Beef) #TheOneAndOnlyBeef. As always, thank you for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

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