Best 2 Pan Seared Filet Of Sirloin With Red Wine Sauce Recipes
Tantalize your taste buds with our pan-seared filet of sirloin, a culinary masterpiece that embodies both elegance and rustic charm. This dish is a symphony of flavors, textures, and aromas, sure to leave a lasting impression on your palate. The tender and juicy filet mignon, seared to perfection, pairs harmoniously with the rich and velvety red wine sauce, creating a harmonious balance of flavors. Accompanying this exceptional main course are three delectable recipes: a creamy and indulgent mashed potato, a vibrant and refreshing green salad, and a classic sautéed asparagus, each contributing its own unique charm to the overall dining experience. Prepare to embark on a culinary journey that will delight your senses and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
PAN SEARED FILET OF SIRLOIN WITH RED WINE SAUCE RECIPE - (4.3/5)
Provided by PineyCook
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Heat oil in heavy skillet (not nonstick) over medium-high heat. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl. Season steaks with peppercorn mixture, lightly pressing mixture to steak. Sear steaks 1 to 2 minutes on each side. Place in oven about 5 - 10 minutes for medium rare or until steaks reach desired doneness. Allow steaks to rest 5 minutes before serving. After removing steaks from pan, add shallots and garlic; cook for 2 minutes on medium heat. Whisk in wine and mustard; reduce by 2/3. Add remaining rosemary. Swirl butter in pan to melt. Remove from heat; add parsley and season with salt to taste. Serve over steak.
Tips:
- Choosing the Right Steak: Opt for a high-quality filet of sirloin that is at least 1 inch thick. Look for a steak with good marbling, as this will contribute to its flavor and tenderness.
- Seasoning the Steak: Season the steak liberally with salt and pepper before cooking. You can also add other seasonings of your choice, such as garlic powder, onion powder, or paprika.
- Cooking the Steak: Sear the steak in a hot pan with butter or oil until it reaches your desired doneness. For a medium-rare steak, cook for about 3-4 minutes per side.
- Making the Red Wine Sauce: Simmer red wine, beef broth, shallots, and garlic in a saucepan until the sauce has reduced by half. Add butter and heavy cream to thicken the sauce.
- Serving the Steak: Allow the steak to rest for a few minutes before slicing and serving. Top the steak with the red wine sauce and garnish with fresh herbs, such as parsley or thyme.
Conclusion:
This pan-seared filet of sirloin with red wine sauce is a classic dish that is sure to impress your guests. The tender and juicy steak is complemented perfectly by the rich and flavorful red wine sauce. With a few simple tips, you can easily create this delicious dish at home. So next time you're looking for a special occasion meal, give this recipe a try!
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