Seared Flank Steak with Shallot-Mustard Sauce

Serves four.

To learn more, read:
French Bistro-Style Cooking
by Arlene Jacobs
from Fine Cooking
Issue 70
Last Edit Date: 6/10/2011 1:38:14 PM

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.

more about:

1 flank steak, about 1-1/2 lb.
Kosher salt and freshly ground black pepper
1 Tbs. corn oil
6 Tbs. cold unsalted butter (4 Tbs. cut into 1/2-inch cubes)
3 Tbs. finely minced shallot
3 medium cloves garlic, minced
1/2 cup dry red wine
3/4 cup low-salt beef broth
1 tsp. chopped fresh thyme
1 tsp. Dijon mustard
1 Tbs. chopped fresh tarragon

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 medium rare. Transfer the steak to a cutting board and let rest, lightly covered with foil, while you make the sauce.

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.

Serving Suggestions

Complete the bistro menu with a simple arugula salad and a batch of Oven Fries.

nutrition information (per serving):
Calories (kcal): 450; Fat (g): 31; Fat Calories (kcal): 270; Saturated Fat (g): 15; Protein (g): 35; Monounsaturated Fat (g): 9; Carbohydrates (g): 3; Polyunsaturated Fat (g): 3; Sodium (mg): 650; Cholesterol (mg): 110; Fiber (g): 1;

Photo: Scott Phillips

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by SweetJLee, 12/25/2010I love when a simple recipe is "impress company" quality. Great sauce, easy prep, delicious entree. A new family favorite.

by Cwirla, 2/1/2010I have been making this recipe since the issue came out in 2005, it is really great both for a good family dinner or with guests.

by thebusychef, 2/21/2009Delicious, easy, great sauce. Will make again and again.

by RaulA, 9/24/2008I've made this three times and each was spectacular. This is a simple yet delicious recipe. I'm not sure how someone could rate this as too salty if you are the one adding salt per your taste...I would recommend this to anyone.

by CelticKate, 7/15/2008Much too salty.

by donnalohnes, 6/16/2008This recipe was excellent. The directions were easy to follow. It took longer to make the sauce than I had thought it would. It was so easy. I need to work on cutting the steak to make sure it is thin and tender.

by kitchenqueen907, 3/9/2008I made this last night and it was wonderful. I didn't have fresh tarragon and used dried which was fine - the sauce was fantastic. I served it with roasted aspargus for a colorful and satisfying dish.