Seared Sliced Beef with Herb Vegetables and Red Wine Pan Sauce
This plated beef dinner looks polished, but the method stays simple: sear the meat hard, let it rest, then use the same pan to make a glossy sauce with red wine, broth, and butter. A quick carrot-and-herb side keeps the plate bright and balanced, and the sliced beef stays tender when you cut it thin against the grain.
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, flank steak, or strip steak
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 2 medium carrots, cut into thin diagonal slices
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 3/4 cup dry red wine
- 3/4 cup low-sodium beef broth
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1 tablespoon chopped parsley, plus more for serving
- 1 teaspoon red wine vinegar, optional, for brightness
Instructions
- Season the beef. Pat the steak dry with paper towels. Season both sides with the salt and black pepper. Let it sit at room temperature for 10 to 15 minutes while you prep the vegetables and sauce ingredients.
- Sear the steak. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. When the pan is hot and the butter foams, add the steak. Sear for 3 to 5 minutes per side for medium-rare, or 5 to 7 minutes per side for medium, depending on thickness. The outside should be deeply browned and the center should still feel slightly springy for medium-rare or firmer for medium.
- Rest the beef. Transfer the steak to a cutting board and tent loosely with foil. Rest for 8 to 10 minutes. This helps the juices settle so the slices stay moist.
- Cook the vegetables. Reduce the heat to medium. Add the carrots to the skillet with a small splash of water if the pan looks dry. Cook for 3 to 4 minutes, stirring often, until the carrots are crisp-tender and lightly glossy. Add the shallot and cook for 1 minute, then add the garlic and cook for 30 seconds more, just until fragrant.
- Build the pan sauce. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2 to 3 minutes, until reduced by about half. Add the beef broth, Dijon mustard, thyme, and red wine vinegar if using. Simmer for 3 to 5 minutes, until the sauce lightly coats the back of a spoon.
- Finish the sauce. Stir in the remaining 1 tablespoon butter and the parsley. Taste and adjust with a pinch more salt or pepper if needed. The sauce should taste savory, slightly tangy, and silky.
- Slice and plate. Slice the beef thinly against the grain. Arrange it on warm plates with the carrots, then spoon the pan sauce over the top. Finish with extra thyme or parsley.
Tips, serving ideas, and easy swaps
If you want the beef a little more forgiving, use strip steak or sirloin rather than flank steak. Flank is delicious here too, but it needs very thin slicing against the grain to stay tender. If you prefer a non-alcoholic sauce, replace the wine with extra beef broth plus 1 tablespoon balsamic vinegar. For a deeper flavor, add a teaspoon of tomato paste with the shallot before the wine goes in.
Serve this with mashed potatoes, buttered rice, egg noodles, or crusty bread to catch the sauce. A simple green salad or steamed green beans works well on the side if you want to keep the meal light.
Storage notes
Cool leftovers quickly and refrigerate within 2 hours. Store the sliced beef, vegetables, and sauce in a covered container for up to 3 to 4 days. For the best texture, reheat gently in a skillet over low heat with a splash of broth or water, just until warmed through. Nutrition.gov and USDA guidance both recommend keeping cooked leftovers refrigerated promptly and reheating only what you plan to eat.
