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Steak with thyme infused white wine sauce
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5 from 3 votes

steak with thyme white wine reduction and truffled mashed

Pan-fried steak with a white wine thyme reduction. Truffled mashed potatoes. 3 star dining at home.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main
Cuisine: French
Servings: 4
Calories: 204kcal
Author: glebe kitchen


For the steaks

  • 4 decent steaks - top sirloin or New York striploin cut 1 inch thick
  • 1/2 cup white wine
  • 1 cup veal or chicken stock
  • 2 oz concentrated veal stock optional
  • 1 tsp fresh thyme leaves

For the truffled mashed potatoes

  • 1.5 lbs yukon gold potatoes peeled and diced
  • 1/2 cup milk heated
  • 2 Tbsp butter
  • Truffle salt or truffle oil to taste


The potatoes

  • Boil the potatoes until tender. Tender means a fork inserted into the potato meets no resistance.
  • Add the butter and heated milk. Use a ricer, masher or hand mixer - whatever you are comfortable with - to mash the potatoes. You are going for a puree texture here so add more milk if needed.

The steaks

  • Heat a solid frying pan over medium heat.
  • Season the steaks generously with salt and pepper.
  • Pan fry the steaks to desired doneness - somewhere around 4 minutes per side for medium rare. An instant read thermometer is the only reliable guideline here. Different steaks, different stoves, different pans - nobody can figure this out except you and your thermometer. Cook to 125F for rare, 135 for medium.
  • Remove from pan and tent with foil.

The sauce

  • Spoon off fat from pan.
  • Deglaze with the white wine and reduce the wine to 1/4 cup.
  • Add chicken or veal stock and reduce by 1/2. Add the concentrated veal stock at this point if you are using it. If you don't have any please consider making some someday. It's flavour and mouthfeel dynamite.
  • Add the fresh thyme leaves. Add the accumulated juices from the steaks and simmer for another minute. Season with truffle salt or add a drizzle of truffle oil and adjust salt to taste.

To serve

  • Smear a few tablespoons of truffled mash in the centre of the plate. Top with steak. Drizzle sauce around. If you have it, a little sprinkle of fleur de sel to finish is a nice touch.


Concentrated veal stock is a great thing to have on hand to push dishes over the top. It contributes both flavour and mouthfeel.


Serving: 4servings | Calories: 204kcal | Carbohydrates: 24g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 229mg | Potassium: 901mg | Fiber: 4g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 19.7mg | Calcium: 93mg | Iron: 5.8mg