Steak with Brown Sauce
The sauce can be made ahead and reheated before serving.
Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy
- 1½ Tbsp. butter
- 1 Tbsp. all-purpose flour
- ½ cup beef broth
- 1 Tbsp. Worcestershire sauce
- ½ tsp. honey mustard
- ½ tsp. granulated sugar
- ⅛ tsp. red pepper flakes
- ½ tsp. seasoned salt
- ½ tsp. ground black pepper
- 4 beef tenderloin steaks (5 oz. each)
- 2 Tbsp. vegetable oil
- 1 small shallot, peeled and chopped
- ¼ cup red wine
- In a small saucepan, melt the butter on low heat. Add the flour and blend it into the melted butter, stirring continually until it thickens and forms a roux. Add the beef broth. Stir in the Worcestershire sauce, mustard, sugar, and red pepper flakes. Bring to a boil, stirring continually. Remove from heat and set aside.
- Rub the salt and pepper over the steaks to season.
- Heat the oil in a skillet over medium-high heat. Add the steaks. Cook for 4 to 5 minutes, until the steak is browned on the bottom. Add the shallots to the pan. Turn the steak over and cook for another 4 to 5 minutes. Remove the steak and shallots from the pan. Pour off any excess fat.
- Add the red wine to the pan and bring to a boil. Deglaze the pan by using a rubber spatula to scrape up any browned bits from the meat (do not remove the browned bits: they add extra flavor to the liquid).
- Add the brown sauce to the pan and cook, at low-medium heat, until it is heated through. Pour the sauce over the steak.