Teresa's Recipes
Petite Tender with Red Wine Sauce
Savor the exquisite flavor of petite tender steak, a hidden gem in the world of beef cuts, renowned for its remarkable tenderness and rich, beefy essence. This dish is brought to life with a sumptuous red wine sauce, infused with the aromatic notes of garlic and shallots, creating a perfect harmony of savory and slightly sweet. Ideal for a cozy family dinner or an elegant soirée, this dish is a culinary delight that will impress your guests and elevate any dining experience. Pair it with a fresh salad or roasted vegetables for a well-rounded meal.
Ingredients
- 2 (approximately 6 oz each) Petite tender steak
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2, finely chopped Shallots
- 3 cloves, minced Garlic
- 1 cup (preferably a dry red wine) Red wine
- 1 cup Beef broth
- 4 sprigs Fresh thyme
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 25g
- Carbs: 6g
- Protein: 45g
- Sodium: 350mg
- Sugar: 1g
Instructions
- Preheat the oven to 400°F (200°C).
- Generously season the petite tender steaks on both sides with salt and black pepper.
- In an oven-safe skillet, heat the olive oil over high heat until shimmering.
- Sear the steaks for 2-3 minutes on each side, creating a rich, brown crust.
- Transfer the skillet to the preheated oven and roast for 8-10 minutes for medium-rare, or to your desired doneness.
- Once cooked, remove the steaks from the skillet and let them rest on a plate, covering with foil to keep warm.
- In the same skillet, reduce the heat to medium and melt the butter.
- Add the chopped shallots and minced garlic, cooking until softened, about 2 minutes.
- Pour in the red wine and beef broth, scraping the browned bits from the skillet's bottom.
- Add the fresh thyme sprigs and bring the mixture to a gentle simmer.
- Allow the sauce to reduce for about 5 minutes, letting the flavors meld beautifully.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
- Slowly add the slurry to the sauce while stirring continuously, allowing it to thicken for about 2 additional minutes.
- Remove the thyme sprigs from the sauce and slice the rested steaks against the grain.
- Serve the sliced steaks drizzled with the luxurious red wine sauce.
Tips
- For an extra depth of flavor, consider marinating the petite tender steaks in olive oil, garlic, and herbs for a few hours before cooking.
- Feel free to substitute the red wine with a full-bodied white wine for a lighter sauce.
- Serve with a side of creamy mashed potatoes or a fresh arugula salad to complement the richness of the steak.