Pan-Seared Steak with Red Wine Reduction

Pan-Seared Steak with Red Wine Reduction recipe videos

Pan-Seared Steak with Red Wine Reduction is a classic French-inspired dish featuring a high-quality beef steak, such as ribeye or filet mignon, cooked to a perfect sear and topped with a rich, glossy sauce made from red wine, beef stock, and aromatics like shallots and thyme. It is a staple in bistro and fine-dining cuisine, celebrated for its deep, savory flavors.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with minimal carbohydrates, making it a substantial, low-carb meal. It is an excellent source of iron, zinc, and B vitamins, particularly B12, with a typical serving ranging from 450 to 600 calories depending on the cut of steak and amount of sauce.

Nutrition breakdown

Calories	520 kcal
Protein	42 g
Carbs	4 g
Fat	36 g
Fiber	0.5 g
Sugar	2 g
Sodium	480 mg
Iron	4.5 mg
Zinc	8.2 mg
Vitamin B12	2.8 mcg
Niacin (B3)	12 mg
Selenium	45 mcg
Phosphorus	320 mg
Potassium	620 mg
Vitamin B6	0.6 mg

Per 1 serving (approx. 200g steak with 60g sauce) · estimated, varies by recipe

💡 What's interesting

The red wine reduction technique, known as 'au poivre' or simply a pan sauce, is a cornerstone of French cooking that transforms simple pan drippings into a complex, elegant sauce. Nutritionally, the iron from the beef is more easily absorbed by the body when consumed with the vitamin C often present in the wine and accompanying herbs.