Here’s a simple and delicious Red Wine Steak Sauce Recipe that will complement your steak perfectly.
Red Wine Steak Sauce Recipe
Ingredients:
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1 cup red wine (choose a dry wine like Cabernet Sauvignon, Merlot, or Pinot Noir)
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1/2 cup beef broth (for extra richness)
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2 tbsp unsalted butter (for richness and smoothness)
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1 small shallot, finely chopped (or 1/4 medium onion)
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2 cloves garlic, minced
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1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
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1 tsp Dijon mustard (optional, for a slight tang)
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1 tbsp balsamic vinegar (optional, for a deeper flavor)
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1 tbsp brown sugar (optional, for sweetness)
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1/2 tsp salt (adjust to taste)
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1/4 tsp black pepper (adjust to taste)
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1-2 tbsp olive oil (for sautéing)
Instructions:
1. Sauté Shallots and Garlic:
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In a medium saucepan, heat the olive oil over medium heat.
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Add the chopped shallot (or onion) and cook, stirring occasionally, until softened and translucent (about 3-4 minutes).
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Add the minced garlic and cook for an additional 30 seconds, until fragrant.
2. Deglaze with Red Wine:
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Pour in the red wine and stir to deglaze the pan, scraping up any browned bits left from sautéing. This is where a lot of the flavor comes from!
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Bring the wine to a simmer and let it cook for about 5-7 minutes, reducing the liquid by about half. This will concentrate the flavors and cook off the alcohol.
3. Add Broth and Seasonings:
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Once the wine has reduced, add the beef broth, thyme, Dijon mustard (if using), balsamic vinegar (if using), and brown sugar (if using).
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Stir everything together, and let it simmer for an additional 5-7 minutes, or until the sauce has thickened to your desired consistency. Taste and adjust the seasoning with salt and pepper.
4. Finish the Sauce:
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Once the sauce has thickened, remove the pan from the heat. Stir in the butter to create a smooth, velvety finish.
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If you like a smoother sauce, you can strain the sauce through a fine-mesh sieve to remove the shallots and thyme leaves, but that’s optional.
5. Serve:
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Spoon the finished red wine sauce over your cooked steak. You can also drizzle the sauce on mashed potatoes or roasted vegetables as a side.
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Garnish with fresh thyme sprigs if desired.
Tips and Variations:
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Wine Choice: The wine you use will significantly impact the sauce’s flavor. A fuller-bodied red wine like Cabernet Sauvignon or Merlot will give you a bolder sauce, while Pinot Noir or Syrah will result in a lighter, fruitier flavor.
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Butter Finish: Adding butter at the end of cooking not only helps to thicken the sauce but also adds a rich, silky texture. For extra richness, you could even add a little heavy cream.
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Herbs: Fresh thyme is a classic choice, but you could also experiment with rosemary or even a bay leaf for a different flavor profile.
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Sweetness: If you prefer a sweeter sauce, adjust the brown sugar or add a small splash of honey. The sweetness helps balance out the acidity of the wine and the vinegar.
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Consistency: If you want a thicker sauce, let it reduce a bit longer. For a thinner sauce, simply add a bit more beef broth or wine.
Serving Suggestions:
This red wine steak sauce pairs wonderfully with various cuts of beef, such as ribeye, filet mignon, New York strip, or sirloin. It’s also a great addition to steaks cooked on the grill, pan-seared, or roasted. Try it alongside classic sides like garlic mashed potatoes, roasted vegetables, or a fresh green salad.
This Red Wine Steak Sauce will add a sophisticated, restaurant-quality touch to your steak dinner. The richness of the wine combined with the savory ingredients creates a mouthwatering sauce that enhances the flavor of your steak without overpowering it.
Will you be pairing this sauce with a particular steak cut, or are you preparing a special meal for a specific occasion? Let me know if you’d like more tips!