Steak with Brown Sauce

The sauce can be made ahead and reheated before serving.

Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 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.