Pan Seared Filet Of Sirloin Steaks With Red Wine Sauce
Recipe: #18268
March 28, 2015
Categories: Sauce, Butter Sauces, Steak, Sirloin Steak, Birthday, Christmas, Easter, Fathers Day, Mothers Day, New Years, Romantic Dinner, Sunday Dinner Thanksgiving, Valentine's Day, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Herbs, Beef Dinner, more
"I made this steak and sauce the other night, when I was making dinner for a friend and I. It came out so good that I wanted to post this here to share, and so I will have it on hand to use often. It is fabulous, and one of the BEST steaks I have ever had! The outrageous flavor and 30 minute simple recipe makes dinner a special occasion worth celebrating! I used Merlot wine, because it is all I had on hand. I also make a ball of 2 tablespoons of butter with 2 tablespoons of flour to add in at the end to thicken the sauce a little more. (If you do this, make sure you let it simmer for a few minutes so the flour will cook a little) I did end up adding in some water too, to make a little more sauce and it was awesome! I think next time I will double the sauce ingredients. The recipe says it serves 4, but when I made it, it only served 2, so plan accordingly. The sauce recipe is very forgiving, as I didn't have some of the things on hand, so subbed other things and it didn't make a difference in the taste, which was amazing! The steaks were tender and so juicy done this way! My steaks were only 1 inch thick (NY sirloin) so I fried them in a cast iron frying pan for 1 minute on each side, over high heat letting my pan get nice and hot first, then transferred them to the oven and baked them for 4 minutes. Came out medium-rare and perfect! Recipe developed by Donna Elick - The Slow Roasted Italian"
Ingredients
Nutritional
- Serving Size: 1 (552.5 g)
- Calories 1112
- Total Fat - 74.7 g
- Saturated Fat - 30.4 g
- Cholesterol - 369.1 mg
- Sodium - 1572.9 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 1.3 g
- Sugars - 0.4 g
- Protein - 92.3 g
- Calcium - 141.5 mg
- Iron - 7.7 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Heat oil in heavy skillet (not non-stick) over medium-high heat.
Step 3
Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl. Season steaks with peppercorn mixture, lightly pressing mixture to steak.
Step 4
Sear steaks 1-2 minutes on each side.
Step 5
Place in oven about 5-10 minutes for medium rare, or until steaks reach desired doneness.
Step 6
Allow steaks to rest 5 minutes before serving. (I covered mine is aluminum foil. After resting for a few minutes, I drained any juice from the steaks back into the pan, to use for the sauce).
Step 7
After removing steaks from pan, add shallots and garlic. Cook for 2 minutes on medium heat.
Step 8
Whisk in wine and mustard. Reduce by 2/3.
Step 9
Add remaining rosemary.
Step 10
Swirl butter (butter flour mixture) in pan to melt. If you added the flour to the butter let cook for a few minutes to let flour cook up. If needed add a little water if it becomes thick, to your desired consistency. (I like mine more like a thin gravy).
Step 11
Remove from heat.
Step 12
Add parsley and season with salt, to taste.
Step 13
Serve sauce over steak, and enjoy!
Tips
No special items needed.