Red Wine Reduction Steak Sauce Recipes

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RED WINE REDUCTION SAUCE



Red Wine Reduction Sauce image

After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.

Provided by Desiree.Christian

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1 shallot, diced
1 cup pinot noir wine
1 cup beef broth
1 tablespoon butter
1 tablespoon Italian seasoning
1 pinch salt to taste

Steps:

  • Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
  • Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
  • Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g

PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

STEAK WITH RED WINE-SHALLOT SAUCE



Steak with Red Wine-Shallot Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 2 servings

Number Of Ingredients 5

1 1-pound New York strip steak (about 1-inch thick)
Kosher salt and freshly ground pepper
1 large shallot, minced
3/4 cup boxed red wine
2 to 3 tablespoons cold unsalted butter, cubed

Steps:

  • Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
  • Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
  • Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

RED WINE REDUCTION STEAK SAUCE



Red Wine Reduction Steak Sauce image

Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib.

Provided by Randy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
½ yellow onion, chopped
½ red onion, chopped
2 large shallots, chopped
2 tablespoons minced garlic
1 roma (plum) tomato, chopped
1 pound carrots, chopped
¾ pound fresh mushrooms, sliced
1 (14 ounce) can beef broth
1 ¼ cups Merlot wine, divided

Steps:

  • Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
  • Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 25.2 g, Cholesterol 22.9 mg, Fat 9.5 g, Fiber 5 g, Protein 6.4 g, SaturatedFat 5.7 g, Sodium 476.6 mg, Sugar 9.8 g

CLASSIC FRENCH BORDELAISE SAUCE



Classic French Bordelaise Sauce image

Learn how to make a classic French bordelaise sauce from Bordeaux by reducing red wine. The sauce is superb with meat or poured over roasted potatoes.

Provided by Rebecca Franklin

Categories     Sauce

Time 20m

Number Of Ingredients 8

3/4 cup dry red wine
2 shallots (finely chopped)
1/4 teaspoon dried thyme
1 bay leaf
2 cups beef stock
Salt (to taste)
Ground black pepper (to taste)
Optional: 1 teaspoon butter (cold; for make-ahead)

Steps:

  • Gather the ingredients.
  • In a small saucepan, place the red wine, shallots, thyme, and bay leaf and set over medium heat.
  • Bring the mixture to a rolling boil and continue to cook to reduce the contents to half of the original volume.
  • Add the beef stock to the pan and bring the mixture up to a boil again.
  • Using a tablespoon, skim and discard any foam that appears on top of the sauce.
  • Continue cooking the Bordelaise by another 50% or until it has thickened enough to coat the back of a spoon-otherwise known as having a nappe consistency. In total, the Bordelaise should have reduced by 75% of its original volume by now.
  • Pour the sauce through a fine-mesh sieve.
  • Season the sauce with salt and pepper, to taste. Use on grilled steak or slow-roasted beef and enjoy.

Nutrition Facts : Calories 77 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 322 mg, Sugar 3 g, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

RIB-EYE STEAKS IN RED-WINE SAUCE



Rib-Eye Steaks in Red-Wine Sauce image

Provided by Lillian Chou

Categories     Sauté     Quick & Easy     Dinner     Steak     Red Wine     Fall     Winter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 8

4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)
2 tablespoons vegetable oil, divided
2 garlic cloves, finely chopped
3/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon chopped flat-leaf parsley

Steps:

  • Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
  • Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
  • Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

RIBEYE STEAKS WITH RED WINE SAUCE



Ribeye Steaks with Red Wine Sauce image

Thick cut ribeye steaks served with a simple red wine reduction sauce. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef.

Provided by Jessica Gavin

Categories     Entree

Time 55m

Number Of Ingredients 13

2 large ribeye steaks (1½ to 2-inches thick)
kosher salt (as needed for seasoning)
black pepper (as needed for seasoning)
1 tablespoon vegetable oil
2 tablespoons unsalted butter (divided)
1 tablespoon minced garlic
¼ cup minced shallots
1 cup red wine (Zinfandel)
1 tablespoon balsamic vinegar
1 sprig rosemary (plus more for garnish)
2 sprigs thyme (plus more for garnish)
1 cup beef stock
¼ cup parsley leaves (roughly chopped)

Steps:

  • Line a sheet pan with foil and place a wire rack on top, set aside.
  • Adjust oven rack to the center position and preheat to 275ºF (135ºC). Place a large 12-inch cast iron skillet in the oven to warm.
  • Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack. Generously season the meat with salt and ground black pepper on both sides.
  • Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness.
  • Remove the steaks from the oven and set aside.
  • Remove the cast iron pan from the oven and transfer to the stovetop.
  • Heat pan over high heat and add the oil.
  • Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.
  • Sear the first side until a deep brown crust is formed, about 2 minutes.
  • Carefully flip the steaks over and sear about 1 ½ to 2 minutes.
  • Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.
  • Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.
  • Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes.
  • For the red wine sauce, reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium.
  • Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute.
  • Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat.
  • Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes.
  • Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes.
  • Remove rosemary and thyme, discard.
  • Turn off heat and whisk in 1 tablespoon of butter.
  • Taste the red wine sauce and season with more salt and pepper as desired.
  • Garnish steaks with chopped thyme, rosemary, and parsley a few minutes before serving.

Nutrition Facts : Calories 909 kcal, Carbohydrate 6 g, Protein 42 g, Fat 68 g, SaturatedFat 32 g, Cholesterol 30 mg, Sodium 380 mg, Sugar 2 g, ServingSize 1 serving

STEAK WITH RED WINE COMPOUND BUTTER



Steak with Red Wine Compound Butter image

Elevate your favorite grilled steak with a deliciously easy, and elegant red wine reduction butter sauce recipe. This compound butter takes a few minutes to prep ahead of time and transforms your favorite red meat recipes into a fancy and flavorful dish.

Provided by Bon Appeteach

Categories     Main Dishes

Time 1h

Number Of Ingredients 6

2 Sticks of Butter (softened at room temp)
2 Garlic Cloves (minced)
1/4 cup Red Wine
2 tbsp. Minced Chives
1 tbsp. Minced Parsley
Salt & Pepper

Steps:

  • Begin by heating the red wine on medium high heat and bring to a boil, then reduce it to low. Let the wine reduce down so the flavor is concentrated. This should take about 10 minutes or so. Allow it to cool an additional 10 minutes before adding to the butter mixture.
  • In a bowl, combine the other ingredients and then using a hand mixer, stand mixer, or food processor incorporate the red wine. I do not recommend mixing the wine in by hand or it could leave a small amount of residue (some remaining liquid on the top).
  • Place the butter mixture onto a rectangle of parchment or plastic wrap. Roll into a log and twist the sides closed. Freeze for 30 minutes or until needed.
  • Prepare your steak as desired and remove from the heat. Add a pad of the red wine compound butter over the top of the meat while it rests, lightly tented with foil and then serve.

Nutrition Facts : ServingSize 1 tbsp., Calories 4 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 1 g

STEAK WITH RED WINE, MUSHROOM REDUCTION



Steak With Red Wine, Mushroom Reduction image

This recipe is incredibly simple and delicious. I originally got this recipe from a Martha Stewart cookbook, but added a few things. It's a favorite in our home! We love to serve it with mashed potatoes and a nice glass of red wine.

Provided by jwinegar82

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 (1 lb) steak (your favorite kind)
1 -2 tablespoon olive oil (enough to coat the pan)
4 garlic cloves (crush with the side of a knife to release flavor)
kosher salt
pepper
ground savory
1/2 cup red wine
1 cup beef stock or 1 cup chicken stock
1/2 lb baby portabella mushrooms

Steps:

  • Rub both sides of the steak with salt, pepper, and savory. Heat oil in a large skillet over medium heat; add garlic cloves and steak. Cook steak 5 minutes on each side for medium rare. Transfer steaks to a cutting board. If you would like them cooked through a bit longer, cover with aluminum foil, they will continue to cook. Add mushrooms to the pan, leave heat on medium, and sauté until tender. Transfer mushrooms to a small bowl.
  • Discard garlic from the pan. Add red wine and stock to the pan. Reduce over high heat, scraping bottom with a wooden spoon, until 1/2 cup of sauce remains. Combine with mushrooms.
  • serve beef with mushroom sauce on the side.

Nutrition Facts : Calories 645.2, Fat 46.9, SaturatedFat 17.6, Cholesterol 154.2, Sodium 321, Carbohydrate 4.7, Fiber 0.9, Sugar 1.2, Protein 43.5

CLASSIC RED WINE STEAK SAUCE



Classic Red Wine Steak Sauce image

Make your next steak dinner a special one with this red wine steak sauce. It's a quick and easy recipe with only a few ingredients.

Yield Serves 4

Number Of Ingredients 7

2 tablespoons diced onion
2 teaspoons minced garlic
1/2 cup red wine
2 teaspoons Dijon mustard
2 tablespoons butter, chopped and kept cold
2 tablespoons chopped parsley
Salt and pepper to taste

Steps:

  • Simmer onion and garlic in saucepan until soft. Whisk in wine and mustard; reduce by 2/3 over medium heat. Slowly whisk in butter. Remove from heat; add parsley and season to taste. Serve red wine steak sauce with your favorite Certified Angus Beef® brand cut.

Nutrition Facts : Calories 84cal total

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