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Steak with Red Wine Thyme Sauce

2 servings

Nutritional Facts Per Serving

38 g
5 g
1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 400
  • Fat 25 g
    • Saturated  
    • + Trans 
  • Cholesterol 135 mg
  • Sodium   840 mg
  • Carbohydrate 5 g
    • Fibre   1 g
    • Sugars   1 g
  • Protein 38 g
    • Vitamin A
    • Vitamin C
    • Calcium
    • Iron


  1. Set steaks at room temperature for 15 min. for more even cooking. Pat dry with paper towel. Season with pepper and salt. Heat heavy-bottomed skillet over medium-high heat. Swirl in 1 tbsp (15 mL) butter and oil. Cook steaks 3 to 5 min. per side for medium-rare, reaching an internal temperature of 63˚C (145˚F), or to preferred doneness. Transfer steaks to a platter to rest 10 min.
  2. Meanwhile, in same skillet, cook onions on medium heat about 3 min. to soften. Stir in garlic and thyme; cook 3 min. Stir in beef broth and red wine; bring to a boil. Scrape browned bits from bottom of pan. Reduce to a simmer and reduce sauce to 1/3 cup (75 mL). Remove from heat. Swirl in remaining butter until melted.
  3. Pour sauce over steaks. Top with dollops of crème fraîche, if desired. Sprinkle with parsley.
Recipe Tips:
  • Substitute beef tenderloin with rib eye or strip loin steaks.
  • For a classic combo, serve with roasted fingerling potatoes, steamed asparagus or green beans.

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