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Teresa's Recipes • Petite Tender with Red Wine Sauce

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 esse

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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.

Serves 2 🍷 Wine Pairings 🥗 Side Dishes

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.

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.

Dietary Information

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

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