Do you want to transform your homemade steak dinner into a five -star experience? This red wine sauce is the magical touch that will make the taste buds sing.
We have perfected this recipe of sauce through countless nights of steak, because those who do not like a smooth sauce to make a good steak, well, excellent. We use rich flavors (affectionate) left in the pan after cooking, marrying them with bold red wine, shallot and fresh herbs. Giving you a silky and complex sauce that strengthens the natural flavors of the steak without masking them.
Why red wine sauce?
The most underestimated cousin of the white sauce, the red wine sauce, is the best kept secret in terms of steak companions. Hyded with a rich flavor, a classic red wine steak sauce will bring your steak dinner to the next level: it is the ideal accompaniment! Also known as Bordelaise Salsa, this classic French sauce is made with simple ingredients. Rather than finding the glass of perfect wine as a drink, you can simply add the perfect coupling directly into the sauce with the cut of red meat (don’t worry, you can still drink a glass!).
Because you will love this reduction in red wine for the steak
This easy recipe for a red wine reduction sauce with shallot is exploded with flavor. You will be surprised by how convenient is such an apparently elegant steak dinner and this delicious sauce gives you the opportunity to sneak into some extra vegetables with your dinner (if you use mushrooms).
Red wine sauce steak ingredients
- MushroomsBaby Bellas are always perfect for the steak. However, this recipe works even without mushrooms.
- Olive oil – or your favorite neutral kitchen oil
- Salt – We always use Kosher salt
- Shallot
- Fresh thymus
- Just ground black pepper
- Red wine -always a red wine with a deep full -bodied, you would also like a glass below
- Worcestershire sauce
- Butter – We always use non -salted butter
You don’t have a shallot but you still want a simple and easy red wine sauce for steaks? Just replace the garlic and minced white onion.
How to prepare the wine sauce for the steak
- Swirl olive oil in a preheated pan over medium heat. Then add the mushrooms (if you use, this recipe works with or without them) to the pan, sprinkle the salt and mix. Cook until the liquid was pulled out of the mushrooms and absorbed from 5 to 7 minutes.
- Add the shallots and cook until golden brown (about 2 minutes). Season with fresh thyme and cook for another 30 seconds.
- Add ¼ cup of red wine. Raschia any brown pieces attached to the bottom of the pan. Then, add the remaining ¼ cup of wine and the Worcestrshire sauce. Reduce the heat and cook the pan until the liquid is reduced by half (about 5-7 minutes). If the sauce becomes too dense, add an anther ¼ cup anther wine.
- Remove the pan from the heat and mix the butter, a spoonful at a time, swinging to melt. Add salt and pepper to taste.
- Spoon the sauce on medium rare steaks expertly cooked and serve!
Red wine sauce tips
This sauce is the best when you use the same pan in which you just cooked a steak. The drips of the pan deeply help the flavor in large ways! When the pan has to scrape, scraping the golden pieces when adding the red wine slowly add a more bold flavor to this sauce than a clean pan would make.
What to serve with red wine sauce and steak
This red wine and shallot sauce is delicious with almost any cut of red meat (i.e. a bone often in steak in Ribeye, filet mignon, beef fillet, New York strip or even lamb). But there are many opportunities to become creative: you can adapt it to be used as a pasta sauce or with other clearer meats such as chicken or pork. However, we believe it is better with a fleshy red cut.
How to keep the remaining red wine reduction sauce
This red wine sauce is equally good the next day! In fact, it should keep in an airtight container in the refrigerator for a maximum of four days and the freezer for a maximum of six months.
How to heat
You can heat this sauce to enjoy the future beef dishes. A shallow pan on the stove is an excellent option, but the microwave oven always works in a pinch.
Steel recipes to be used with red wine reduction sauce
Faq
The addition of red wine to a sauce works to improve the flavors of all the other ingredients in the sauce, also dissolving fats (i.e. olive oil and butter) to “unlock” completely new tastes. A little makes a lot of way – this recipe requires only a cup of red wine – to make your meal richer and more salty and make sure that the taste profile reaches its full potential.
If you want a thicker red wine sauce, try add flour. Add two tablespoons of flour and ¼ cup of water, whip until smooth and repeat until you reach the desired consistency.
Dry red wines with only a pinch of sweetness are perfect for a red wine sauce. This includes any variety of full -top -theme full -top reds such as Cabernet Sauvignon, Pinot Nero or Merlot. The silky consistency of these wines also gives the sauce a good consistency. And they also go perfectly with this meal. Vinci wins.
If you tried my steak sauce with a red wine recipe or any other recipe GirlCarnivore.com Please don’t forget to do it Evaluate the recipe And let me know where you found it in the comments below. I am inspired by your feedback and comments! You can also follow me on Instagram @GirlCarnivore as well as on Twitter AND Facebook.
This steak sauce with red wine It is surprisingly fast and easy to make. A rich sauce in a pan with terrose notes and intense red wine. It is the best way to be on top of your favorite steak cut.
Prevent the screen from going to sleep
-
Rotate the olive oil in a preheated pan over medium heat. Add the mushrooms and throw to cover.
-
Sprinkle with salt and allow the mushrooms to cook until the liquid was pulled out of them and absorbed, from 5 to 7 minutes.
-
Add the shallot and cook until it is only brown, about 2 minutes.
-
Season with fresh thyme and cook 30 seconds.
-
Deglaze the pan slowly adding 1/4 cup of wine.
-
Raschia any golden pieces that can be blocked on the bottom.
-
Add the remaining wine and the Worcestrshire sauce, reduce the heat and cook over low heat for 5-7 minutes until the liquid has reduced by half.
-
If the sauce becomes too dense, add another cup of wine or beef broth.
-
Heat, mix the 2 tablespoons of butter, one at a time, swinging to melt. Season with salt and pepper if necessary.
-
Spoon on cooked steaks when they are ready to serve.
This recipe works with or without mushrooms. If you have them, use them, if you don’t go well.
If you don’t have a superficial at hand, use ground garlic and white onion extracted as a quick substitute.
This recipe works better in a pan that has just burned a steak. The drips of the pan add depth to the recipe.
Service: 1G | Calories: 120Kcal | Carbohydrates: 3G | Protein: 1G | Fat: 9G | Saturated fat: 4G | Polynsaturo fat: 1G | Monolysatuine fat: 4G | Trans fat: 0.2G | Cholesterol: 15mg | Sodium: 103mg | Potassium: 171mg | Fiber: 0.4G | Sugar: 2G | Vitamin A: 179Iu | Vitamin C: 2mg | Soccer: 12mg | Iron: 1mg
