Steak with Brown Sauce

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The sauce can be made ahead and reheated before serving.

Difficulty: Easy

Hands-on: 20 minutesTotal: 30 minutes

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories470
Total Fat33g
Saturated Fat12g
Cholesterol135mg
Sodium520mg
Total Carbohydrate4g
Dietary Fiber0g
Sugars1g
Protein34g