Chef's table · HarvestGuide.ca

Seared Steak with Red Wine Pan Sauce

Ingredients

• 2 steaks (ribeye, striploin, or sirloin), about 2.5 cm thick
• Salt, pepper
• 1 tbsp neutral oil
• 2 tbsp butter, plus 2 tbsp cold butter for the sauce
• 2 cloves garlic, smashed; a few sprigs thyme
• 1 shallot, minced
• 125 mL red wine
• 125 mL beef stock

Instructions

1. Pat the steaks bone-dry, season well with salt and pepper, and let them come toward room temperature.
2. Heat the oil in a heavy pan until just smoking; sear the steaks undisturbed until deeply browned, 2–3 minutes a side.
3. Add the 2 tbsp butter, garlic, and thyme; tilt the pan and baste the steaks with the foaming butter to your desired doneness.
4. Rest the steaks on a warm plate, loosely tented, 5–10 minutes.
5. In the same pan, soften the shallot; pour in the red wine and scrape up the browned fond. Add the stock and reduce until glossy and slightly syrupy.
6. Off the heat, swirl in the cold butter to make a silky sauce. Slice the steak against the grain and spoon the sauce over.

From HarvestGuide.ca — https://harvestguide.ca/recipes/seared-steak-red-wine-sauce-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.