This dish features juicy seared steaks paired with tender roasted asparagus and carrots, seasoned with a delicate mix of chives and thyme. Crisp sugar snap peas add freshness. The Bordelaise sauce drizzled over the steaks and vegetables brings a perfect balance of flavor to this elegant, satisfying meal.
2 servings, 470 calories per serving, 64 grams of protein per serving
Ingredients
- 5 ounces asparagus
- 6 ounces carrots
- herb mix of chives and thyme
- 1 shallot
- 2 steaks
- 6 ounces sugar snap peas
- 1/2 cup red wine
- 1 cup beef stock
- 2 tablespoons unsalted butter
You'll Need
- kosher salt
- black pepper
- olive oil
- medium pan
- baking sheet
1. Prepare ingredients
Preheat oven to 450 degrees. Rinse all produce. Cut asparagus into 1-inch pieces. Cut carrots crosswise on a diagonal into 1/2-inch thick slices. Thinly slice chives. Peel shallot and mince.
2. Sear Steaks
Pat steaks dry with paper towel and season all over with 1/2 teaspoon olive oil in a medium pan over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare, 5-7 minutes per side. Transfer steaks to cutting board, leaving any juices behind in pan for step 4. Set steaks aside to rest for about 5 minutes.
3. Roast Vegetables
On a baking sheet, toss sugar snap peas, asparagus, and carrots with 1 tablespoon olive oil, salt, and pepper as desired. Arrange in a single layer and roast until tender and lightly browned, 9-11 minutes. Once steaks have rested, slice as thinly as possible.
4. Make Bordelaise Sauce
Heat 1/2 tablespoon olive oil in pan from steaks over medium-high heat. When oil is shimmering, add shallot and cook until softened, 2-3 minutes. Add red wine and thyme, cook, scraping up browned bits from bottom of pan, until liquid is mostly evaporated, 2-3 minutes. Add beef stock and cook until liquid is reduced by 2/3, 5-6 minutes. Remove pan from heat.
5. Finish Bordelaise Sauce
With pan still off heat, add butter, salt and pepper. Stir until butter is melted and fully combined. Add sliced steak and roasted vegetables to pan with bordelaise sauce and stir to coat.
6. Plate Seared Steak
Divide seared steak and roasted vegetables between plates and drizzle over any remaining Bordelaise sauce from pan. Garnish with chives and enjoy!