Seared Steak with Braised Leeks and Chard

Name: Seared Steak with Braised Leeks and Chard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters unsalted beef stock (such as Swanson); 454 grams beef tenderloin steaks; 0 teaspoons freshly ground black pepper; 2 teaspoons butter; 59 milliliters dry white wine; 0 teaspoons kosher salt, divided; 473 milliliters thinly sliced leek; 1 teaspoon mustard seeds; 946 milliliters chopped Swiss chard; 1 Tbsp Worcestershire sauce

Seared Steak with Braised Leeks and Chard is a gluten free main course. This recipe serves 4. One portion of this dish contains roughly 27g of protein, 9g of fat, and a total of 245 calories. Head to the store and pick up wine, kosher salt, mustard seeds, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It can be enjoyed any time, but it is especially good for valentin day.

Instructions

Sprinkle steaks with 1/4 teaspoon salt and pepper.

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Salt And Pepper

Steak

Heat a large skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness.

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Steak

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Frying Pan

Remove steaks from pan.

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Steak

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Frying Pan

Add butter and mustard seeds to pan. When mustard seeds begin to pop, add leek to pan; cook 2 minutes, stirring occasionally.

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Mustard Seeds

Butter

Leek

Pop

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Frying Pan

Add wine; cook 1 minute or until liquid evaporates, stirring constantly.

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Wine

Add stock and Worcestershire sauce to pan; cook 4 minutes or until leek is tender.

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Worcestershire Sauce

Stock

Leek

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Frying Pan

Add remaining 1/8 teaspoon salt and chard; cook 2 minutes or until chard is wilted, stirring occasionally.

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Swiss Chard

Salt

Serve chard mixture with the steaks.

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Steak

Swiss Chard

Equipment

Frying Pan

Ingredients

Servings:

177milliliters

unsalted beef stock (such as Swanson)454grams

beef tenderloin steaks 0teaspoons

freshly ground black pepper 2teaspoons

butter 59milliliters

dry white wine 0teaspoons

kosher salt, divided 473milliliters

thinly sliced leek 1teaspoon

mustard seeds 946milliliters

chopped Swiss chard 1Tbsp

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Raymond R Collection Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.