Petite Tender with Red Wine Sauce

Ingredients

Petite tender steak

2 (approximately 6 oz each)

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Butter

2 tablespoons

Shallots

2, finely chopped

Garlic

3 cloves, minced

Red wine

1 cup (preferably a dry red wine)

Beef broth

1 cup

Fresh thyme

4 sprigs

Cornstarch

1 tablespoon

Water

2 tablespoons

Instructions

1. Preheat the oven to 400°F (200°C).
2. Generously season the petite tender steaks on both sides with salt and black pepper.
3. In an oven-safe skillet, heat the olive oil over high heat until shimmering.
4. Sear the steaks for 2-3 minutes on each side, creating a rich, brown crust.
5. Transfer the skillet to the preheated oven and roast for 8-10 minutes for medium-rare, or to your desired doneness.
6. Once cooked, remove the steaks from the skillet and let them rest on a plate, covering with foil to keep warm.
7. In the same skillet, reduce the heat to medium and melt the butter.
8. Add the chopped shallots and minced garlic, cooking until softened, about 2 minutes.
9. Pour in the red wine and beef broth, scraping the browned bits from the skillet's bottom.
10. Add the fresh thyme sprigs and bring the mixture to a gentle simmer.
11. Allow the sauce to reduce for about 5 minutes, letting the flavors meld beautifully.
12. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
13. Slowly add the slurry to the sauce while stirring continuously, allowing it to thicken for about 2 additional minutes.
14. Remove the thyme sprigs from the sauce and slice the rested steaks against the grain.
15. Serve the sliced steaks drizzled with the luxurious red wine sauce.