Steak with Red Wine & Thyme Sauce

Apr 28, 2020 | 9:14 AM

Makes Serves: 2, Level very easy, Prep Time 15min. Total Time 50min.

2 beef tenderloin steaks (6 oz/175 g each, 1 in./2.5 cm thick)
1/2 tsp each salt and cracked black pepper 2 mL
2 tbsp butter, cold, divided 30 mL
1 tsp canola oil 5 mL
1/3 cup finely diced onion 75 mL
1clove garlic, minced
2 tsp finely chopped fresh thyme 10 mL
1/3 cup reduced sodium beef broth 75 mL
1/3 cup red wine 75 mL
2 tbsp crème fraîche (optional) 30 mL
finely chopped parsley to garnish

METHOD:

Step 1 Set steaks at room temperature for 15 min. for more even cooking. Pat dry with paper towel. Season with pepper and salt. Heat heavy-bottomed skillet over medium-high heat. Swirl in 1 tbsp (15 mL) butter and oil. Cook steaks 3 to 5 min. per side for medium-rare, reaching an internal temperature of 63˚C (145˚F), or to preferred doneness. Transfer steaks to a platter to rest 10 min.

Step 2 Meanwhile, in same skillet, cook onions on medium heat about 3 min. to soften. Stir in garlic and thyme; cook 3 min. Stir in beef broth and red wine; bring to a boil. Scrape browned bits from bottom of pan. Reduce to a simmer and reduce sauce to 1/3 cup (75 mL). Remove from heat. Swirl in remaining butter until melted.