Pan Seared Steak (With Easy Wine Sauce)
Get ready for a steakhouse dinner in the comfort of your own home! Making a perfectly pan seared steak with a juicy and tender inside and a crusty exterior is easier than you’d expect, starting on the stove and finishing in the oven. See for yourself!
Servings: 2 steaks with sauce
Ingredients
- 2, 8 ounce 1 ½ inch-thick tenderloins (filet mignons) ask your butcher to cut them 1 ½ inches thick
- 2 cups sliced baby bella cremini mushrooms optional but highly recommended
- 4 large shallots chopped
- 1 cup red wine like cabernet or merlot
- 6 tablespoons butter
- 4 sprigs fresh thyme plus more to garnish
- Salt & pepper to taste
Instructions
- Preheat oven to 400℉. If your tenderloins are not 1 ½ inches thick, measure and cut them. This is crucial for the steaks to cook according to the directions below! You can always ask your butcher to measure/cut them for you.
- Lightly salt and pepper tenderloins on both sides. If you have time, let steaks rest at room temperature for 30 minutes for more even cooking. No worries if not; they will still come out deliciously.
- Let a large skillet preheat over high heat. Add 2 tablespoons butter and let melt.
- Add tenderloins, searing each side for 2 minutes. Both sides should be golden brown.
- Transfer steaks to a baking sheet and place in the oven, uncovered, for 5-9 minutes. Use a meat thermometer to test the center of the thickest part of each steak. They should register 130℉ for medium-rare, or 140℉ for medium.
- Let steaks rest for 5-10 minutes out of the oven before plating.
- While steaks are in the oven, deglaze the pan over high heat with red wine. Be careful because the pan will steam up and sizzle when the wine hits the pan. Keep pan over high heat and add shallots, mushrooms, 4 tablespoons butter, thyme removed from sprigs, salt and pepper to taste. Stirring often, let sauce reduce for 8-12 minutes.
- Spoon pan sauce generously over the top of the steaks. Garnish with fresh thyme.
Video
Notes
- If you can’t find tenderloins that are the right thickness, it is SO important to ask your butcher to cut the filet mignons to be 1 ½ inches thick. Otherwise, the cook times above will not be accurate.
- Don’t want to use wine? Use beef broth instead!
Nutrition
Serving: 1steak with sauce | Calories: 791kcal | Carbohydrates: 15g | Protein: 54g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 410mg | Potassium: 1455mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1054IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 5mg