Steak in Sangiovese Sauce w/ Loaded Baked Potato

Elevate dinner tonight with tender, juicy steak bathed in a rich Sangiovese wine sauce, paired perfectly with a loaded baked potato that’s bursting with cheese, crispy bacon, sour cream, and chives. 🍷🥩 This dish is the ultimate indulgence—bold flavors, hearty comfort, and a touch of elegance all on one plate!

Steak in Sangiovese Sauce with Loaded Baked Potato

Ingredients

For the Steak:

• 2 ribeye or filet mignon steaks (8 oz each)

• Salt and freshly ground black pepper, to taste

• 2 tbsp olive oil

• 2 tbsp butter

• 2 garlic cloves, smashed

• 2 sprigs of fresh rosemary or thyme

For the Sangiovese Sauce:

• 1 cup Sangiovese wine (or any dry red wine)

• 1/2 cup beef stock

• 1 small shallot, minced

• 1 tbsp butter

• 1 tsp sugar (optional, for balance)

• Salt and pepper, to taste

For the Loaded Baked Potato:

• 2 large russet potatoes

• 1/2 cup shredded cheddar cheese

• 1/4 cup sour cream

• 1/4 cup cooked and crumbled bacon

• 2 tbsp butter

• 2 tbsp chopped chives

• Salt and pepper, to taste

Instructions

1. Prepare the Loaded Baked Potatoes:

1. Preheat the oven to 400°F. Wash and dry the potatoes, then pierce them a few times with a fork.

2. Rub the potatoes with a little olive oil, salt, and pepper, and place them on a baking sheet.

3. Bake for 45-60 minutes, or until tender when pierced with a knife.

4. Once baked, slice the potatoes open and fluff the insides with a fork. Add butter, then top with cheddar cheese, sour cream, bacon, and chives.

2. Cook the Steaks:

1. Let the steaks sit at room temperature for 30 minutes. Season both sides generously with salt and pepper.

2. Heat olive oil in a cast-iron skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare (adjust for desired doneness).

3. During the last minute of cooking, add butter, garlic, and rosemary or thyme. Spoon the melted butter over the steaks to baste.

4. Remove the steaks from the pan and let them rest for 5 minutes.

3. Make the Sangiovese Sauce:

1. In the same skillet, add the minced shallot and cook over medium heat until softened.

2. Deglaze the pan with the Sangiovese wine, scraping up any browned bits. Let it reduce by half.

3. Add the beef stock and reduce again until the sauce thickens slightly.

4. Stir in the butter and season with salt, pepper, and sugar if needed.

4. Plate and Serve:

1. Place the steak on a plate and spoon the Sangiovese sauce over the top.

2. Serve alongside the loaded baked potato.

This steak in Sangiovese sauce with a loaded baked potato is a perfect balance of sophistication and comfort—ideal for a date night or a dinner party!