Sirloin with Red Wine Pan Sauce

4 boneless 8-ounce rib-eye or top loin steaks, 1-1 1/4 inches thick, dried with paper towels
2 small shallots, minced (about 4 Tbs)
2 tsp brown sugar
3/4 cup medium-bodied red wine
3/4 cup low-sodium chicken broth
3 tsp balsamic vinegar
1 tsp Dijon mustard
Beurre manie made by kneading together 1 tsp softened unsalted butter and 1 tsp all-purpose flour

2 tsp thyme, chopped

1. Heat the oven to 400 degrees. Line a baking pan with foil.

2. Heat heavy-bottomed, 12-inch skillet over high heat until very hot. Season both sides of steaks with salt and pepper.

3. Place steaks in pan, leaving 1/4-inch of space between each; reduce heat to medium-high, and cook without moving until well browned, about 2 minutes.

4. Using tongs, flip steaks and sear on the other side for 2 minutes. Remove the steaks and place onto the foil lined baking pan. Place the pan in the preheated oven and cook about 6 minutes more for rare, 8 minutes more for medium-rare, and 9 minutes more for medium. Transfer steaks to large plate and tent with foil to keep warm.

5. Off heat, add shallot and sugar to empty skillet; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds.

6. Return skillet to high heat, add wine and broth and bring to boil, scraping up browned bits on pan bottom with wooden spoon. Simmer until liquid is reduced by half, about 4 minutes.

7. Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer.

8. Whisk in the beurre manie and cook for 30 seconds until the sauce is thickened and glossy.

9. Finish the sauce with salt and pepper to taste, add thyme and serve drizzled over the sirloin.

Meat Cooking Temperatures

Rare = 140

Medium Rare = 145

Medium = 160

Medium Well – Well = 170 and above

Serves 4