Red Wine Steak Sauce

5 from 4 votes

Add this Rich and Delicious Red Wine Steak Sauce the next time you make a steak or roast beef. The sauce is made with simple ingredients and is bursting with flavor.

Prep Time5

Cook Time20

Total Time25

Course: Sauces

Cuisine: American

Servings: servings (1 cup of Sauce)

Author: Carrie Barnard

Cost: $3.81, $1.91 per Serving

Ingredients

1 cup dry red wine
¼ cup finely chopped shallots
2 cloves garlic minced
2 tablespoons butter
1 tablespoon olive oil
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 sprig fresh thyme
Salt and black pepper to taste
1 tablespoon cold butter for finishing

Instructions

Heat the olive oil and 2 tablespoons butter in a medium saucepan over medium heat.
Add the chopped shallots and minced garlic. Cook for 2–3 minutes, stirring frequently, until softened and fragrant.
Pour in the red wine and increase the heat to medium-high. Simmer for 5–7 minutes, or until reduced by about half.
Stir in the beef broth, tomato paste, Dijon mustard, Worcestershire sauce, and thyme sprig.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 10–12 minutes, or until the sauce has reduced by about one-third and begins to thicken.
Remove and discard the thyme sprig.
Season with salt and black pepper to taste.
For a smoother sauce, strain it through a fine-mesh strainer, if desired.
Remove the sauce from the heat. Add the remaining 1 tablespoon cold butter and swirl or whisk until melted and incorporated.
Serve immediately over grilled or pan-seared steak.

Notes

Choose a dry red wine with a flavor you enjoy, such as Cabernet Sauvignon, Merlot, or Pinot Noir.

For a smoother sauce, strain out the shallots and garlic before whisking in the final tablespoon of cold butter.

Add the cold butter after removing the sauce from the heat to give it a smooth, glossy finish.

Store leftover sauce in an airtight container in the refrigerator for up to 1 week.

Nutrition