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Sirloin Steaks with Marchand de Vin Sauce



No Added Sugars

Nutritional Facts Per Serving

30.3 g
7.8 g
0.3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 344
  • Fat 18.2 g
    • Saturated   7 g
    • + Trans 
  • Cholesterol 81 mg
  • Sodium   329 mg
  • Carbohydrate 7.8 g
    • Fibre   0.3 g
    • Sugars  
  • Protein 30.3 g
    • Vitamin A 22 %
    • Vitamin C 0 %
    • Calcium 2 %
    • Iron 24 %


Place the stock in a medium pot, bring to a simmer, and simmer until reduced to 1 cup. Remove from the heat and set aside.

Melt 1 Tbsp. butter in a second pot set over medium heat. Add the shallot and garlic and cook 1 minute.

Add the wine and thyme and simmer and reduce until wine is reduced by half. Add the reduced stock and bring
to a simmer. While whisking, slowly mix in the
butter/flour mixture, adding small amounts each time. Bring to a simmer, and simmer until the sauce lightly thickens. Remove from the heat.

Heat the oil in a large skillet set over medium-high heat. Season the steaks with salt and pepper.

Pan-sear the steaks to the desired doneness, allowing approximately 2 to 3 minutes per side for rare, 3 to 4 minutes for medium rare, and 4 to 5 minutes for medium. Transfer steaks to a plate. Remove excess oil from the skillet. Pour in the wine sauce, bring to a simmer, and season with salt and pepper. Return steaks to the skillet, heat through a minute or two, and then serve. Top plated steaks with chopped fresh parsley, if desired.

Note: If using store-bought stock, because it will be significantly reduced and concentrated in this recipe, choose a brand low in sodium. When testing this recipe, Kitchen Basics Beef Stock was used.

Serving Suggestions

Serve the steaks with steamed green beans and a couple of other side dishes, such as Honey Roasted Carrots, and Leek and Red Potato Mashers.

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