Steak with Balsamic Shallot Pan Sauce - Perfectly Pan-seared steak with a rich and delicious balsamic shallot pan sauce. Dinner doesn't get much easier than this.
How to make a pan sauce
This flavor combination really packs a punch. The spiciness of the mustard and the acidity of the balsamic come together to make the perfect pan sauce. Making the perfect pan sauce is as simple as 4 steps:
- Sear the meat in a neutral fat
- Add aromatics (think garlic, shallots, onions, herbs etc.)
- Deglaze the pan (wine or broth)
- Add more fat (think butter, butter, butter)
There is a little more to each step, but that is the gist of it. Once you start making pan sauce to go with your meats, you will never want to stop. The possibilities are endless.
Side dish recipes to serve with steak
- Creamy Cauliflower Mash with Gravy
- Lemon Pepper Green Beans
- Cheesy Garlic Creamed Spinach
- Paprika Roasted Radishes with Onions
- Buttery Cauliflower Rice Pilaf
- Skillet Roasted Brussels Sprouts with Bacon and Garlic Parmesan Cream Sauce
- Roasted Mushroom, Zucchini, and Eggplant
- Cauliflower Rice Mushroom Risotto
- Roasted Butternut Squash with Sage
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Steak with Balsamic Shallot Pan Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Pan-seared
- Cuisine: American
- Diet: Diabetic
Scale
Ingredients
- 2 tablespoons olive oil (I use this brand) Code Peaceloveandlowcarb for 15% off
- (4) 8 ounce steaks, cut of your choice (I get my meat here)
- sea salt and black pepper, to taste
- 1 small shallot, finely chopped
- 2 tablespoons butter or Butter Flavored Coconut Oil for paleo or Whole30
- ⅓ cup balsamic vinegar (I use this brand)
- ¼ cup beef broth
- ¼ cup spicy brown mustard or dijon mustard
Instructions
- In a large skillet or grill pan, heat the olive oil over medium-high heat. Season the steaks on both sides with a little sea salt and black pepper. Sear the steaks for 3-4 minutes on each side or until they have reached desired level of doneness. Remove the steaks from the pan, and place on a plate covered with foil while you make the sauce. Alternately you can hold the steaks in the oven on low.
- To the skillet, add the shallots and butter and sauté until the shallots are soft and translucent. Add the balsamic vinegar, beef broth, and mustard to pan. Use a rubber spatula to scrape any bits of steak from the bottom of the pan and mix into sauce. Bring to a boil over medium heat and then reduce heat to low and simmer 5 minutes.
- Pour the sauce over top of the steaks before serving.
Nutrition
- Calories: 490
- Fat: 35g
- Carbohydrates: 4g net
- Protein: 33g
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