Blissfully Delicious

Pan-Seared Steak with Red Wine Sauce

red wine pan-seared steakWith our sixth year wedding anniversary this Saturday, I thought that I’d share a recipe that my husband normally requests whenever we’re cooking to celebrate a special occasion: steaks! Since we don’t cook steaks too frequently, we tend to go for the really classic ways to prepare them. Like this one: it is sprinkled generously with black pepper (and mixed with allspice berries), and serve them with red wine and shallot sauce. If anything, I know that for a dish like this, the simpler way to prepare them would be the best way, and always – find the best quality meat that you can find so the flavor can be the highlight of the dish.
red wine pan-seared steak 2
This red-wine sauce is a nice compliment to any lean steaks; and just a slight variation of this Classic Steak au Poivre.  The recipe also suggests that for added flavors, the steaks can be coated in peppercorns, and left to sit at room temperature for an hour. For pairings, I love very simple side dish to go with this, such as this Parmesan Roasted Baby Potatoes or Mustard Roasted Potatoes. For vegetables, Sauteed Wild Mushrooms or Easy Roasted Broccoli with Garlic. Since we also served steaks (and fish!) at our wedding, I thought I should post a picture of our menu from the wedding as a Thursday throwback action :) C107_Meade


Pan-Seared Steak with Red Wine Sauce

Yield: 4 servings


4 tenderloins steaks (filet mignon), 4-5 ounces each, or use sirloin strip or rib-eye
Freshly ground black pepper, or a mixture of black pepper and crushed allspice berries
3 tbsp butter (preferred), or olive oil
1 tbsp minced shallots
3/4 cup zinfandel or other good red wine
2 sprigs of fresh tarragon, or 1/4 tsp dried tarragon, plus additional for garnish (optional)
Salt to taste


Pre-heat a large skillet over medium heat for about 3 minutes; turn the oven to 200 degrees F.

Sprinkle steaks liberally with pepper. For genuine steak au poivre, coarsely grind about 1 tbsp of pepper and and press into the meat. About 1 part ground allspice berries to 3 parts pepper lends to an interesting dimension.

Put 2 tablespoons of butter into the skillet; when the foam subsides, turn the heat to medium-high and put in the steaks. Cook the steaks for about 3 minutes per side for rare meat, a bit longer if you like it medium to well done. Undercook them slightly as they will continue to cook in the oven.

Remove the steaks to an ovenproof platter and place the platter in the oven. Over medium heat, add the remaining butter to the pan, along with the shallots. Stir until the shallots soften, approximately 1 minute.

Add wine and the fresh tarragon, raise the heat to high, and let most of the liquid bubble away. Pour any juices that have accumulated around the steaks into the sauce and add salt to taste. Spoon the sauce over the steaks and serve, garnished with additional tarragon if you'd like.

Source: How to Cook Everything, Pg. 428


2 Responses to “Pan-Seared Steak with Red Wine Sauce”

  1. #
    Erin — July 31, 2014 at 8:10 am

    Yum! I always request steak for special occasions, too. :)

  2. #
    Mollie — August 1, 2014 at 2:02 am

    Looks delicious and I will have to try it! My man also loves his steaks!!!!

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