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Bistro Steak with Shallot & Red Wine Sauce

Active Time: 30 minutes • Total Time: 30 minutes • Serves: 4


2 (1-inch-thick) boneless rib eye steaks (about 1-1/2 pounds)
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon Schnucks canola or vegetable oil
4 ounces shallots
3/4 cup dry red wine (such as Cabernet Sauvignon)
3/4 cup less-sodium beef broth
2 tablespoons cold Schnucks unsalted butter, cut into pieces

1. Pat steaks dry with paper towels. Sprinkle both sides of steaks with salt and pepper. In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking. Add steaks and cook 9 to 10 minutes for medium-rare and an internal temperature of 140°F, turning steaks once halfway through cooking. Meanwhile, peel shallots and thinly slice. You should have about 1 cup shallots.

2. Transfer steaks to cutting board. Let stand 5 minutes. (Internal temperature will rise 5°F upon standing.) While steaks rest, add shallots to any drippings in skillet. Cook 2 to 3 minutes or until browned and tender, stirring occasionally. Add wine; boil 3 minutes. Add broth and boil 8 to 10 minutes or until sauce thickens and is reduced to about 2/3 cup. Remove skillet from heat. With whisk, stir in butter, a few pieces at a time, until butter melts. To serve, thinly slice steaks across the grain; spoon shallot sauce on top.


Each serving: about 418 calories, 20 g total fat (10 g saturated), 132 mg cholesterol, 631 mg sodium, 6 g carbohydrate, 0 g fiber, 0 g sugars, 37 g protein