Steak in a red wine reduction with Parmesan arugula mashed potatoes.
And it was soooooo good.
The steak type was sirloin that was cut up into cubes. The sauce was rich and slightly sweet from the red wine reduction. It was the perfect balance with the savory onions and the pungent garlic.
Tonight's dinner was elegant yet quick to prepare. It felt healthy even though it was a pretty substantial meal. This would be a great meal to entertain with...fooling everyone with how much work was actually put into the meal. It'll be our little secret...
Steak with a red wine reduction sauce
1 lb sirloin steak, cubed
1 tbsp olive oil
1 onion, chopped coarsely
2 garlic cloves, minced
1/2 cup red wine
1 tsp whole grain mustard
1 tsp honey
1 tbsp heavy cream
salt & pepper
Season steak cubes with salt and pepper. Heat a medium skillet with the olive oil. Place the cubes into the hot skillet and do not move them. After about a 1 or 2 minutes flip the meat cubes. You'll notice a crispy crust on the meat (that's perfect). Another 30 seconds later, take out cubes and place onto a plate. Sauté onions and garlic in skillet. Once browned and softened, add red wine and scrape pan. Allow to reduce and add remaining ingredients, heavy cream last. Taste for salt and pepper. Add beef cubes and heat thoroughly.