Pan-Seared Sliced Beef with Herb Vegetables and Red Wine Pan Sauce
This skillet dinner brings together tender sliced beef, lightly cooked carrots, and bright greens in a glossy pan sauce that tastes special without requiring much fuss. Serve it with mashed potatoes, rice, or crusty bread to soak up every bit of sauce.
Recipe at a glance
Yield: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 1 1/2 pounds beef sirloin, strip steak, or tenderloin, cut into 1/2-inch-thick slices
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 cup sliced carrots, cut on a bias into thin half-moons
- 2 cloves garlic, minced
- 1 1/2 cups baby spinach or tender greens
- 1 small shallot, finely chopped
- 1/2 cup dry red wine
- 3/4 cup low-sodium beef broth
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- 1 teaspoon chopped parsley, plus more for serving
- Optional: 1 teaspoon Worcestershire sauce
- Optional: 1 teaspoon all-purpose flour, for a slightly thicker sauce
Instructions
- Pat the beef dry with paper towels. Season it with 1 teaspoon salt and 1/2 teaspoon pepper. Let it sit at room temperature for 10 to 15 minutes while you prep the vegetables.
- Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the beef in a single layer. Sear for 1 to 2 minutes per side, just until browned. Work in batches if needed so the meat browns instead of steaming.
- Transfer the beef to a plate and cover loosely. For medium-rare, look for an internal temperature of 145°F with a 3-minute rest, or cook a little longer for medium, about 160°F. Use the USDA guidance for the most reliable doneness check.
- Reduce the heat to medium. Add the remaining olive oil and butter, then stir in the shallot and carrots. Cook for 4 to 5 minutes, stirring now and then, until the carrots are just tender and lightly glazed.
- Add the garlic and thyme and cook for 30 seconds, just until fragrant. If using flour, sprinkle it over the vegetables and stir for 1 minute to coat.
- Pour in the red wine and scrape up any browned bits from the pan. Let it bubble for 1 to 2 minutes, until reduced by about half.
- Add the beef broth, Dijon mustard, and Worcestershire sauce if using. Simmer for 3 to 4 minutes, until the sauce looks glossy and slightly thickened. Taste and add the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper as needed.
- Return the beef and any juices to the skillet just long enough to warm through, about 30 seconds. Stir in the greens and parsley and cook until the greens are just wilted.
- Slice the beef if needed, or serve it in slices already cut. Spoon the sauce, carrots, and greens over the top and finish with a little extra parsley.
Tips, serving ideas, and storage
Texture cue: The beef should be browned outside and rosy in the center for medium-rare, with juices that are clear to lightly pink after resting. The carrots should still have a slight bite, and the sauce should coat the back of a spoon without feeling heavy.
Easy swaps: Use baby kale or arugula instead of spinach, or swap the red wine for extra broth plus 1 teaspoon balsamic vinegar. If you do not have sirloin, flank steak sliced thin across the grain also works well when cooked quickly.
Serve with: Creamy mashed potatoes, buttered noodles, polenta, or toasted sourdough to catch the sauce. A simple green salad makes the plate feel complete.
Storage: Cool leftovers quickly and refrigerate in a shallow container within 2 hours. Store for up to 3 to 4 days. Reheat gently in a skillet over low heat with a splash of broth so the beef stays tender. For food safety, follow safe minimum internal temperature guidance and refrigerate leftovers promptly, as recommended by FoodSafety.gov, Nutrition.gov, and USDA FSIS.
