Entree: France – Burgundy – Charolais Beef Steak (Pan-seared steak from Charolais beef served with a classic Burgundy-style red wine and shallot sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 15 min

Total 45 min

Ingredients

- 4 Charolais sirloin steaks, approx. 8 oz (225 g) each
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter
- 2 small shallots, minced, approx. 1.5 oz (45 g)
- 2 cloves garlic, crushed, approx. 0.2 oz (6 g)
- 1/2 cup (120 ml) dry red wine (preferably Burgundy Pinot Noir)
- 1/2 cup (120 ml) beef stock
- 1 tsp (5 ml) Dijon mustard
- 2 sprigs fresh thyme
- 1 tbsp (15 ml) chopped flat-leaf parsley (optional, for garnish)

Instructions

1. Remove steaks from the refrigerator 30–45 minutes before cooking to come toward room temperature; pat dry and season both sides with kosher salt and black pepper.
2. Heat a heavy skillet (cast-iron preferred) over high heat until very hot; add vegetable oil and swirl to coat.
3. Add steaks to the pan, sear without moving 3–4 minutes per side for medium-rare (time will vary with thickness); add 1 tbsp (14 g) butter during the last minute and spoon melted butter over the steaks. Transfer steaks to a warm plate and tent with foil to rest.
4. Reduce heat to medium; add remaining 2 tbsp (28 g) butter to the pan. Add minced shallot and crushed garlic and sauté 1–2 minutes until softened and fragrant but not browned.
5. Pour in red wine to deglaze, scraping up browned bits, and simmer 2–3 minutes to reduce slightly. Add beef stock, Dijon mustard, and thyme sprigs; simmer until sauce thickens to a glossy consistency, about 4–5 minutes.
6. Remove thyme sprigs, taste and adjust seasoning with salt and pepper. Swirl in a small pat of butter if desired for extra shine.
7. Return steaks to the pan for 30–60 seconds to warm through and coat with sauce. Plate steaks and spoon sauce over each. Garnish with chopped parsley if using and serve immediately.