Tuck into this
juicy steak with its savory red-wine-and-shallot pan sauce, and you'll feel like
you're dining in a Parisian bistro.
1 flank steak,
about 1-1/2 lb.
and freshly ground black pepper
1 Tbs. corn
6 Tbs. cold
unsalted butter (4 Tbs. cut into 1/2-inch cubes)
3 Tbs. finely
3 medium cloves
1/2 cup dry
3/4 cup low-salt
1 tsp. chopped
1 tsp. Dijon
1 Tbs. chopped
Set a rack in
the center of the oven and heat the oven to 400°F.
Season the steak
generously with salt and pepper.
Heat an ovenproof
12-inch sauté pan over high heat until very hot.
Add the oil
to coat the pan and sear the steak on one side until well browned, about 1-1/2 minutes.
Flip with tongs
and cook until the second side is well browned, about another 2 minutes.
Put the pan
in the oven and roast until the steak is cooked to your liking, 5 to 7 minutes for
steak to a cutting board and let rest, lightly covered with foil, while you make
Set the same
skillet over medium heat and add 2 Tbs. of the butter.
When the butter
melts, add the shallot and garlic and cook until soft and translucent but not browned,
about 2 minutes.
Add the wine,
increase the heat to medium high, and boil until syrupy, 2 to 4 minutes.
Add the broth
and thyme and boil until about 1/3 cup of liquid remains, 6 to 8 minutes.
Reduce the heat
to low and whisk in the mustard.
(Don’t let the
sauce boil after the mustard is added.)
Stir in the
4 Tbs. butter cubes, a few at a time.
Stir in half
the tarragon and season the sauce to taste with salt and pepper.
With a sharp
knife, slice the steak thinly across the grain on the diagonal, drizzle with the
sauce, and sprinkle with remaining tarragon.
bistro menu with a simple arugula salad and a batch of Fries from Oven.
(per serving): Calories (kcal): 450, Fat (kcal): 31, Fat Calories (g): 270, Saturated
Fat (g): 15, Protein (g): 35, Monounsaturated Fat (g): 9, Carbohydrates (mg): 3,
Polyunsaturated Fat (mg): 3, Sodium (g): 650, Cholesterol (g): 110, Fiber (g): 1.