Shaved Steak Recipes: Beef Steak with Red Wine Sauce & Veg

Shaved Steak Recipes: Beef Steak with Red Wine Sauce and Vegetables

If you love shaved steak recipes but want something a little more elegant than a quick sandwich, this Beef Steak with Red Wine Sauce and Vegetables is your next dinner party star. Think restaurant-quality filet mignon, glossy red wine reduction, and tender carrots and asparagus—all made in your own kitchen with ingredients you can find at any U.S. grocery store.

This dish is a natural fit for wine lovers. The salty, umami-rich steak and savory red wine sauce practically beg for a thoughtful wine pairing, whether you’re grabbing a bottle from Total Wine, Trader Joe’s, BevMo, or your local wine shop. And while this isn’t one of your typical weeknight shaved steak recipes, the same flavor logic applies: thin or thick, great beef plus the right wine makes for an unforgettable meal.

With a bit of planning and some smart technique, you’ll elevate your usual shaved beef recipes, steak dinners, and even your go-to beef cube steak recipe into something truly special.

About This Dish

At its heart, this recipe is classic steak with red wine sauce—a combination you’ll see in French bistros, modern American steakhouses, and European home kitchens. Here, we use beef tenderloin (filet mignon) for a luxurious, melt-in-your-mouth texture that pairs beautifully with a concentrated red wine reduction and simply prepared vegetables.

In the U.S., steak night is almost a ritual: Friday nights at home, special birthdays, or a quiet date night in. This dish leans into that American tradition but adds a European-style touch with the pan sauce. If you’ve ever enjoyed a beautifully cooked steak in a restaurant and wondered how they get that glossy, deeply flavored sauce, this recipe walks you through it step by step.

Although we’re using whole tenderloin steaks, the flavor profile also makes this a valuable guide if you’re exploring shaved steak recipes or shaved beef recipes at home. The same salty, umami-forward combo of beef, shallots, and red wine works wonderfully with shaved beef in quick skillet meals, thin beef shoulder steak recipes, or even a dressed-up cheesesteak-style plate.

What makes this dish special is balance:

• Richness from the beef and butter in the sauce
• Freshness and sweetness from baby carrots and asparagus
• Structure and aromatics from dry red wine and thyme

Together, they create a plate that’s indulgent yet not heavy, and absolutely ideal for exploring wine pairings—from Napa Cabernet to Oregon Pinot Noir.

Key Ingredients & Their Role

The magic of this dish comes from simple, high-quality ingredients working together in harmony. Understanding each one helps you cook better—and pick better wines.

Beef tenderloin steaks

We’re using beef tenderloin (filet mignon), cut into individual steaks. This cut is:

• Very tender with a fine grain
• Mild in flavor compared to ribeye or strip
• Lean, which means it benefits from a rich sauce

In the world of shaved steak recipes, you might be used to thin slices of sirloin or ribeye. Here, we go thicker and more refined, but the same rules apply: don’t overcook the meat, and let it rest so juices redistribute.

If you enjoy experimenting with a beef rib steak recipe, thin beef shoulder steak recipes, or even a beef cube steak recipe, you can borrow this sauce and vegetable pairing to instantly upgrade those cuts too.

Red wine

Dry red wine is the backbone of the sauce. It brings:

• Acidity, which cuts through the richness of steak and butter
• Tannins, which echo the savory, umami character of the beef
• Aromas like dark fruit, herbs, and spice, depending on the grape

Choose a dry red you’d enjoy drinking—something in the $15–$30 range from California, Washington State, Oregon, or Europe. You don’t need an expensive bottle; a solid everyday Cabernet, Merlot, or red blend from Trader Joe’s or Total Wine works perfectly.

Shallots, thyme, and beef stock

• Shallots add gentle sweetness and a mild onion-garlic note that enriches the sauce without overpowering.
• Thyme brings a classic, savory herbal aroma that plays well with both beef and red wine.
• Unsalted beef stock deepens the meaty flavor, giving the sauce body without making it too salty.

These same aromatics are what make many shaved beef steak recipes and skillet shaved steak dishes so satisfying.

Butter and olive oil

• Olive oil helps you sear at a higher heat without burning.
• Butter adds flavor and a silky finish. Swirling butter into the reduced sauce at the end (a classic French technique called monter au beurre) gives it gloss and richness.

Vegetables: carrots and asparagus

The vegetables aren’t just a side—they’re part of the flavor architecture:

• Baby carrots bring natural sweetness that contrasts with the savory steak and wine.
• Asparagus adds a green, slightly earthy note and fresh crunch.

Lightly blanched and then sautéed in butter, they mirror the approach in many modern shaved steak recipes where crisp-tender veggies balance rich meat and sauce.

From a wine-pairing standpoint, these vegetables encourage you to avoid wines that are too heavy or jammy. You want enough structure for the steak, but enough freshness for the greens.

Recipe

Ingredients:

• 4 steaks (approx. 6 oz each) Beef tenderloin (filet mignon)
• 3 tbsp Butter (unsalted)
• 2 tbsp Olive oil
• 1 cup Red wine (dry)
• 2, finely chopped Shallots
• 2 sprigs Thyme (fresh)
• 1/2 cup Beef stock (unsalted)
• 1 tsp Sugar
• 8 baby carrots, trimmed Carrots
• 12 spears, trimmed Asparagus
• To taste Salt
• To taste Black pepper (freshly ground)

Instructions:

1. Prepare the vegetables: Trim the baby carrots and asparagus, and set them aside.
2. Finely chop the shallots and reserve for the sauce.
3. Season the beef tenderloin steaks with salt and black pepper on both sides.
4. In a large skillet, heat 2 tbsp of butter and 1 tbsp of olive oil over medium-high heat.
5. Sear the beef steaks in the skillet for 2-3 minutes on each side for medium-rare (internal temperature of 130-135°F) or adjust time for desired doneness.
6. Remove the steaks from the skillet, cover with foil, and allow to rest.
7. In the same skillet, add the shallots and cook until softened, about 2 minutes.
8. Pour in the red wine, beef stock, and thyme sprigs. Add the sugar and stir. Simmer until the sauce reduces by half, about 10 minutes.
9. Strain the sauce through a fine mesh sieve and return it to the skillet. Stir in 1 tbsp of butter to finish the sauce. Adjust salt and pepper to taste.
10. While the sauce is simmering, blanch the vegetables in boiling, salted water for about 3-4 minutes.
11. Drain the vegetables and sauté them briefly in 1 tbsp of butter until lightly caramelized. Season with salt and pepper.
12. Plate the dish: Place a seared steak on each plate, drizzle the red wine sauce generously over the steak, and arrange the carrots and asparagus elegantly on the side.

Nutrition Facts (per serving):

• Calories: 350 kcal
• Protein: 40.0g
• Fat: 20.0g
• Carbohydrates: 12.0g
• Salt: 1.8g

Dietary Information: Gluten-free, Contains dairy, Nut-free

Perfect Wine Pairings

Because this dish is all about beef, red wine sauce, and savory depth, it’s a dream for wine lovers. Whether you’re usually searching for "what wine goes with shaved steak recipes" or "best wine for steak," the principles here will guide you.

What to look for in a wine

For Beef Steak with Red Wine Sauce and Vegetables, aim for wines with:

• Medium to full body to stand up to the steak
• Firm but not harsh tannins, which echo the umami and salt
• Moderate to high acidity to cut through butter and sauce
• Dark fruit and herbal or earthy notes to match the thyme, shallots, and beef stock

Recommended wine styles

1. California Cabernet Sauvignon (Napa or Sonoma)

• Flavor: Blackcurrant, plum, cedar, baking spices
• Why it works: The structure and tannin love beef; dark fruit and oak pair beautifully with the red wine reduction.
• Where to find: Widely available at Total Wine, BevMo, and many grocery stores in the $18–$30 range.

1. Washington State Bordeaux-style red blend

• Flavor: Dark berries, cocoa, subtle herbs, smooth tannins
• Why it works: Slightly softer than a big Napa Cab but still structured enough for steak and sauce. Great if you like a plush, rounded red for your shaved beef recipes and grill nights.
• Where to find: Look at Total Wine or your local wine shop; many excellent options under $25.

1. Oregon Pinot Noir

• Flavor: Red cherry, cranberry, forest floor, spice
• Why it works: A great choice if you prefer a lighter, more nuanced wine. The earthiness plays nicely with thyme and shallots, and the acidity is fantastic with the carrots and asparagus.
• Where to find: Trader Joe’s often carries value Oregon Pinot in the $15–$25 range; you’ll also see a wide selection at BevMo and local shops.

1. Old World options: French, Italian, Spanish reds

• Left Bank Bordeaux (France): Cabernet-based, structured, herbal and mineral notes—classic with steak and red wine sauce.
• Chianti Classico (Italy): Sangiovese’s bright acidity and red fruit work nicely if you favor a fresher, food-first style.
• Rioja Reserva (Spain): Tempranillo with red and dark fruit, spice, and a touch of oak; a very food-friendly, versatile choice that transitions well from shaved steak recipes to more refined steak dishes like this.

With the Vinomat app, you can plug in “Beef Steak with Red Wine Sauce and Vegetables,” choose your preferred style (big and bold vs. elegant and earthy), and get a tailored wine recommendation that’s likely available near you.

Cooking Tips & Techniques

To turn this from a good meal into a great one, focus on technique rather than complexity.

• Bring steaks to room temperature: Take the beef out of the fridge 30–45 minutes before cooking for more even doneness.
• Dry and season well: Pat steaks dry and season generously with salt and freshly ground black pepper. Dry surfaces sear better and help mimic the deep browning you might know from skillet-based shaved steak recipes.
• Preheat the pan properly: Use a heavy skillet and let the butter and oil get hot before adding the steaks. You want an immediate sizzle and a deep brown crust.
• Don’t overcrowd the pan: Sear in batches if needed. Overcrowding cools the pan and leads to steaming instead of searing.
• Use a thermometer: For medium-rare, aim for 130–135°F. Pull the steaks slightly below your target temp and let them rest under foil.
• Deglaze thoroughly: When you add wine and stock, scrape up the browned bits from the pan. That’s concentrated flavor for the sauce.
• Reduce, then finish with butter: Let the sauce reduce by about half so it coats the back of a spoon. Only then whisk in the final tablespoon of butter for a glossy finish.
• Don’t overcook the vegetables: Blanch just until crisp-tender, then quickly sauté. You want color and snap, not mush.

Apply these same tips when you’re working with a shaved beef steak recipe or other thin cuts—the principles of browning, resting, and balancing sauce still apply.

Serving Suggestions

This dish looks and tastes like something from a white-tablecloth restaurant, but it’s easy to plate beautifully at home.

• Plate the steak front and center: Slice the steak if you like a more bistro-style presentation, slightly fanning the slices and spooning the red wine sauce over the top.
• Arrange vegetables with intention: Lay the asparagus spears in a neat bundle and tuck the baby carrots alongside. The contrast of green and orange against the deep red sauce is gorgeous.
• Add a simple starch if desired: Creamy mashed potatoes, buttered polenta, or a small portion of roasted potatoes make it more substantial. The sauce over potatoes is especially satisfying for fans of hearty shaved steak recipes and beef-forward comfort food.
• Serve on warm plates: A quick trip through a low oven keeps everything hot longer.
• Set the mood: Dim the lights, light a candle, and serve with your chosen bottle of red. Pour wine just before serving the steak so aromas are fresh and vivid.

This is the sort of meal that turns an ordinary night into a celebration—and it’s a perfect way to showcase a favorite bottle or try a new wine recommendation from Vinomat.

Conclusion

If you usually turn to quick shaved steak recipes for weeknight dinners, this Beef Steak with Red Wine Sauce and Vegetables is your chance to level up without losing the comfort and satisfaction you love. With tender beef, a deeply savory red wine sauce, and vibrant vegetables, it’s a showpiece dish that’s still totally doable at home.

Use Vinomat to explore personalized wine pairing ideas—whether you’re in the mood for a bold Napa Cabernet, an elegant Oregon Pinot, or a food-friendly European red—and enjoy discovering just how exciting steak and wine can be on your own table.