Difficulty: Easy - for beginners
Dietary guidance: n g
1 1 / 4 pound flank steak
1 / 2 teaspoon salt
1 / 4 teaspoon black pepper
3 teaspoons olive oil, divided
2 tablespoons butter, divided
3 tablespoons minced shallot
1 clove garlic, minced
1 / 2 cup red wine
3 / 4 cup low-sodium beef broth
1 / 4 teaspoon dried thyme
1 / 4 teaspoon dried tarragon
1 / 2 teaspoon Dijon mustard
1. Preheat oven to 400 degrees. Coat a baking sheet pan with cooking spray.
2. Season the steak with salt and pepper. Heat 1 teaspoon oil in a large, nonstick skillet over medium-high; add steak and cook until lightly browned on underside, about 2 minutes. Turn steak over and repeat.
3. Transfer to baking sheet and cook 8 to 9 minutes (medium-rare), or to desired degree of doneness. Rest 5 minutes before slicing across on the diagonal.
4. Meanwhile, make sauce. Heat remaining 2 teaspoons oil and 1 tablespoon of butter in skillet over medium-high; add shallots and garlic and cook 3 to 4 minutes until somewhat softened.
5. Add wine and bring to a boil; cook until reduced and syrupy, about 3 minutes. Add broth, thyme and tarragon and boil until reduced to 1 / 3 cup, about 6 minutes. Remove from heat and whisk in mustard; stir in remaining 1 tablespoon butter. Drizzle over steak. Makes 4 servings.