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This steak with egg and red wine sauce recipe is a decadent choice for a special dinner. The juicy, perfectly cooked beef tenderloin pairs beautifully with a rich, velvety sauce and a perfectly runny egg yolk that adds a luscious creaminess. With roasted potatoes on the side, this dish is sure to impress anyone at your table.
Why You’ll Love This Recipe
This dish is not just a meal; it’s an experience. Here’s why it stands out:
- Elegant presentation that makes any dinner feel special.
- Rich flavors from the red wine sauce elevate the steak.
- Perfectly cooked egg adds a creamy texture.
- Simple yet sophisticated for home cooks of all skill levels.
- Pair with roasted potatoes for a complete meal.
Ingredients
- 2 beef tenderloin steaks (6-8 ounces each)
- 2 large eggs
- 1 cup red wine (preferably a dry variety)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme leaves
- Salt, to taste
- Pepper, to taste
- 1 pound baby potatoes, halved
- 1 tablespoon chopped fresh parsley (for garnish)
How to Make Steak with Egg and Rich Sauce
- Preheat your oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 25-30 minutes or until golden and crispy.
- While the potatoes are roasting, season the beef tenderloin steaks generously with salt and pepper. Heat a skillet over medium-high heat and add the butter. Once melted and bubbling, add the steaks to the pan.
- Sear the steaks for about 3-4 minutes on each side for medium-rare, adjusting the time for your desired doneness. Use a meat thermometer to ensure an internal temperature of 130°F (54°C) for medium-rare.
- Once cooked, remove the steaks from the skillet and let them rest for about 5 minutes. In the same skillet, add the red wine and thyme, scraping the bottom of the pan to incorporate all the flavorful bits. Simmer for about 5-7 minutes until the sauce thickens slightly.
- While the sauce is reducing, cook the eggs. In a separate small pan, bring water to a gentle simmer. Crack the eggs into a bowl and gently slide them into the water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny.
- To serve, place the rested steak on a plate, drizzle with the red wine sauce, and top with a poached egg. Serve alongside the roasted potatoes and garnish with chopped parsley.
Tips for the Best Results
- Always let your steak rest after cooking to keep it juicy.
- Use a good quality red wine for the sauce; it makes a significant difference.
- Keep the water at a gentle simmer when poaching eggs to prevent them from breaking apart.
Easy Variations
- Swap out the beef tenderloin for filet mignon or ribeye for a different flavor profile.
- Add sautéed mushrooms or caramelized onions to the sauce for added depth.
- Try different herbs like rosemary or oregano for a twist on the flavor.
What to Serve With It
- A crisp green salad with a lemon vinaigrette.
- Garlic bread for a side that soaks up the sauce.
- Steamed asparagus or green beans for a pop of color and nutrition.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the steak gently in a skillet over low heat and freshen the sauce in a saucepan. Poach new eggs if desired, as reheating poached eggs can affect their texture.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings
Ingredients:
- 2 beef tenderloin steaks (6-8 ounces each)
- 2 large eggs
- 1 cup red wine (preferably a dry variety)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme leaves
- Salt, to taste
- Pepper, to taste
- 1 pound baby potatoes, halved
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions:
1. Preheat your oven to 400°F (200°C). Toss the baby potatoes with olive oil, salt, and pepper; roast for 25-30 minutes.
2. Season the steaks with salt and pepper. Sear in a skillet with butter for 3-4 minutes per side for medium-rare. Rest the steaks.
3. In the same skillet, add red wine and thyme, simmer for 5-7 minutes.
4. Poach the eggs in simmering water for 3-4 minutes.
5. Serve the steak drizzled with sauce and topped with a poached egg, alongside roasted potatoes; garnish with parsley.
Notes:
Let steak rest after cooking for juiciness and use quality red wine for best flavor.
