Easy Red Wine Reduction Sauce for Steak
This red wine reduction sauce is a simple way to turn red wine, beef stock, shallot, and butter into a glossy, concentrated sauce for steak, beef tenderloin, pork, or roasted meats. I make it by reducing the wine first so the finished sauce tastes deep and savoury rather than sharp or alcoholic, and the main mistake to avoid is rushing that reduction. By the time the stock goes in, the wine should look darker, smell mellow, and leave only a thin syrupy layer across the bottom of the pan.
Ingrédients
- 1 tablespoon unsalted butter
- 1 small shallot finely chopped
- 1 cup dry red wine
- 1 cup unsalted or low-sodium beef stock
- 1 sprig fresh thyme
- 2 tablespoons cold unsalted butter cut into pieces
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
Instructions
- Melt 1 tablespoon butter over medium-low heat and cook the shallot for 2 to 3 minutes without browning.
- Add the red wine and thyme and simmer until the wine has reduced to about one-third of its original volume, 8 to 10 minutes.
- Add the beef stock and simmer for another 8 to 12 minutes, until the sauce lightly coats the back of a spoon.
- Remove the thyme and strain the sauce through a fine-mesh strainer if a smooth texture is desired.
- Reduce the heat to very low and whisk in the cold butter one piece at a time.
- Season with black pepper and salt only after the sauce has finished reducing.
- Serve immediately with steak, beef tenderloin, pork, duck, or roasted meat.
Notes
Use unsalted or low-sodium stock because the sauce becomes saltier as it reduces. Do not boil aggressively after whisking in the finishing butter.