2 (6-8 ounce) sirloin or rib-eye steaks-each about 1 1/2 inches thick
½ teaspoon coarse salt
½ teaspoon freshly ground black pepper
3 tablespoons minced shallot
½ cup Tawny Port or other sweet wine
½ cup beef broth
2 teaspoons Dijon mustard
2 teaspoons balsamic vinegar
3 teaspoons fresh thyme or 1 teaspoon dried
2 tablespoons unsalted butter, cold
- Take the filets from the refrigerator and let them sit at room temperature for 20 minutes. Pat the filets dry and season both sides with salt and pepper. Heat a large heavy skillet or cast-iron pan over medium high heat. When the pan is hot but not smoking lay the steaks in the pan and sear for 2 minutes. Turn the steaks and sear on the other side for 2 minutes. Repeat two more times for a total of 4 minutes on each side. If you prefer to check the temperature with and instant read thermometer, test in the middle of the steak.
Meat Cooking Temperatures:
Rare = 140 Medium Rare = 145 Medium = 160 Medium Well – Well = 170 and above
- Remove the steaks and place them onto a cutting board and cover with foil to rest.
- Reduce the heat to medium. Add 1 tablespoon of olive oil to the pan along with the minced shallot and cook until the shallot is softened, stirring occasionally, about 2 minutes.
- Add the port to the pan and raise the heat a bit to bring to a simmer. Simmer to reduce by half.
- Add the beef broth to the port reduction and gently simmer the mixture until it is reduced again by half.
- When reduced, whisk in the Dijon, balsamic vinegar, thyme, and any juices that have accumulated on the cutting board from the steaks.
- To finish the sauce, remove the pan from the heat and let sit for 1 minute. Whisk in the cold butter until the sauce is slightly thickened and shiny. Season with salt and pepper to taste.
- To serve, slice the steak into ¼ inch slices and serve with the sauce drizzled over top.
Serve with: Sweet Potato Stacks and Sesame Green Beans w/Portabella Mushrooms