Elegant Steak with Red Wine Reduction 🥩🍷🥔🌱

Herb-Crusted Steak with Red Wine Shallot Sauce, Asparagus & Mashed Potatoes

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Ingredients:

For the Steak:

 • 2 filet mignon or sirloin steaks

 • Salt & black pepper

 • 1 tbsp olive oil

 • 1 tbsp butter

 • Fresh thyme or rosemary

 • 2 garlic cloves (smashed)

For the Red Wine Shallot Sauce:

 • 1/2 cup red wine (Cabernet or Merlot)

 • 1/4 cup beef broth

 • 2 tbsp minced shallots

 • 1 tbsp butter

 • Fresh chopped herbs (chives or parsley)

Sides:

 • Mashed potatoes (see previous recipe)

 • Steamed or sautéed asparagus

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Instructions:

 1. Cook the Steak:

 • Season steaks with salt & pepper.

 • Sear in hot pan with olive oil for 3-4 mins per side (for medium-rare).

 • Add butter, garlic, and herbs. Baste until fragrant. Let rest.

 2. Make the Sauce:

 • In the same pan, sauté shallots until soft.

 • Add wine and broth, simmer until reduced by half.

 • Whisk in butter and finish with fresh herbs.

 3. Prepare the Sides:

 • Steam or sauté asparagus until tender.

 • Serve over creamy mashed potatoes.

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To Plate:

Layer asparagus over mashed potatoes, top with sliced steak, and drizzle with rich red wine sauce. Sprinkle fresh chives for that final gourmet touch!

Bon appétit!