Beaujolais Steak for Two
Treat yourself and your special someone to the ultimate steakhouse experience at home with this elegant Beaujolais Steak for Two. Featuring perfectly seared ribeye steaks topped with a luscious red wine sauce made from Beaujolais wine, aromatic shallots, garlic, and fresh thyme, this recipe is a celebration of bold flavors and refined presentation. The silky, butter-enriched sauce adds an irresistible touch of luxury, while the quick 30-minute cook time makes it perfect for a romantic dinner or an indulgent weeknight treat. Pair this tender steak with roasted potatoes or crisp green beans to complete your gourmet meal. Ideal for date nights, this recipe promises to elevate your dining experience with minimal effort and maximum flavor.
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Recipe Information
Ingredients
- 2 pieces (about 8 oz each) Ribeye steaks
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Shallots, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Beaujolais wine
- 0.25 cup Beef broth
- 2 tablespoons Unsalted butter
- 2 sprigs Fresh thyme
- 0.5 teaspoon Sugar
Instructions
Remove the ribeye steaks from the refrigerator and let them rest at room temperature for 20 minutes before cooking.
Pat the steaks dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
Add the steaks to the pan and sear for 3-4 minutes on each side for medium-rare doneness, or 5-6 minutes per side for medium. Adjust the time based on your preferred level of doneness.
Remove the steaks from the pan and transfer them to a cutting board. Tent loosely with aluminum foil and let rest while you prepare the sauce.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Stir in the chopped shallots and garlic, cooking for 1-2 minutes until fragrant and softened but not browned.
Deglaze the pan by pouring in the Beaujolais wine, scraping up any browned bits with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the beef broth, thyme sprigs, and sugar to the pan. Continue simmering for another 3-4 minutes until the sauce thickens slightly.
Remove the thyme sprigs and stir in the butter, one tablespoon at a time, to create a rich and glossy sauce. Adjust seasoning with additional salt if needed.
Slice the rested steaks against the grain and arrange them on plates. Spoon the Beaujolais sauce generously over the steaks.
Serve immediately with your choice of side dishes, such as roasted potatoes or steamed green beans.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.0 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 86 mg | 7% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
