red wine steak sauce recipe

Written BySheba G Updated On
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The Best red wine steak sauce recipe

I’ve been making this red wine steak sauce recipe for years, and it’s become a staple in our household. My family loves it, and it’s perfect for any occasion, whether it’s a special dinner or just a regular weeknight. The best part is that it’s incredibly easy to make, and the flavors are rich and complex without being overwhelming.

I like to serve it with grilled steak, but you can also use it as a marinade or a finishing sauce for other meats or vegetables. I first discovered this recipe while traveling in Europe, where I fell in love with the bold flavors and aromas of traditional French cuisine. This sauce is inspired by those classic recipes, but adapted to fit my own tastes and preferences.

I’ve tweaked the ingredients over time to create a unique flavor profile that’s both familiar and exciting. One of the key techniques to making this sauce is reducing the red wine to create a thick, syrupy consistency. This process concentrates the flavors and creates a depth of taste that’s hard to achieve with other sauces.

It’s worth taking the time to get this right, as it makes all the difference in the final product. In addition to its rich flavor profile, this sauce has some wonderful health benefits. The antioxidants in the red wine help protect against cell damage and inflammation, while the garlic and herbs provide antimicrobial properties.

Plus, it’s made with just a few simple ingredients that are easy to find in most supermarkets.

Red Wine Steak Sauce

Red Wine Steak Sauce

4.5 from 1551 votes

This rich and savory red wine steak sauce elevates any pan-seared steak with deep, complex flavors. Made with a reduction of red wine, beef broth, and aromatics, it creates a glossy, restaurant-quality finish.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Sauce

1 cup dry red wine such as Cabernet Sauvignon or Merlot
1 cup beef broth low sodium
2 tablespoons unsalted butter
1 small shallot finely minced
2 cloves garlic minced
1 tablespoon all-purpose flour
1 teaspoon fresh thyme leaves
1 teaspoon Dijon mustard
Salt to taste
Black pepper freshly ground to taste

👨‍🍳Directions

1Place a medium saucepan over medium heat and add 1 tablespoon of the unsalted butter.
2Once the butter has melted and is foaming, add the finely minced shallot and cook for 2 to 3 minutes, stirring frequently, until the shallot is softened and translucent but not browned.
3Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
4Sprinkle the flour over the shallot and garlic mixture and stir well to combine, cooking for 1 minute to remove the raw flour taste.
5Pour in the red wine and beef broth, then add the fresh thyme leaves and Dijon mustard.
6Stir everything together with a wooden spoon or whisk, scraping up any browned bits from the bottom of the pan.
7Increase the heat to high and bring the sauce to a boil.
8Once boiling, reduce the heat to medium-low and let the sauce simmer gently for 12 to 15 minutes, stirring occasionally, until it has reduced by about half and thickened enough to coat the back of a spoon.
9Remove the saucepan from the heat and whisk in the remaining 1 tablespoon of unsalted butter until fully melted and incorporated, which gives the sauce a silky finish.
10Season with salt and freshly ground black pepper to taste, then strain the sauce through a fine-mesh strainer if desired for a smoother texture.
11Serve the red wine steak sauce immediately over cooked steaks, or keep it warm over very low heat until ready to use.
12The sauce should be glossy and thick enough to cling to the meat.

🔧Equipment

Medium saucepan
Wooden spoon or whisk
Measuring cups and spoons
Chef’s knife
Cutting board
Fine-mesh strainer optional

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 480mg🌾Total Carbs: 6g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 2g

📝Notes

For a deeper flavor, use a full-bodied red wine. You can substitute the beef broth with chicken broth if needed, but the sauce will be less rich. This sauce can be made ahead and reheated gently, adding a splash of broth if it thickens too much.

Watch Video Of How Red Wine Steak Sauce Works

This red wine steak sauce recipe has become a staple in our household because of its versatility and ease of use. It’s perfect for special occasions or everyday meals alike!

I like to store any leftover sauce in an airtight container in the fridge for up to two weeks or freeze it for up to six months – let it thaw slowly before reheating. For serving ideas try serving over grilled steak, chicken or even as a dipping sauce.

❓ Frequently Asked Questions About Red Wine Steak Sauce

Q: What is the ideal wine for this recipe?

The best wine for this recipe is a bold, full-bodied red wine with high tannins. Cabernet Sauvignon or Syrah/Shiraz work well, as do other varieties with similar characteristics.

Q: Can I use white wine instead?

While you can experiment with white wine, the results will be different. White wine lacks the tannins and complexity that make this sauce so special. If you’re looking for a lighter flavor profile, you might consider using a dry white wine or omitting some of the other ingredients.

Q: How long does it take to reduce the wine?

The reduction process typically takes about 30 minutes to an hour, depending on your stove and the amount of wine you’re using. You want to aim for a thick, syrupy consistency that coats the back of a spoon.

Q: Can I store this sauce in the fridge or freezer?

This sauce will keep in an airtight container in the fridge for up to two weeks or in the freezer for up to six months. Let it thaw slowly in the fridge before reheating.

Q: Is this sauce suitable for vegetarians?

This recipe uses beef broth as a base, so it’s not suitable for vegetarians who follow an animal products-free diet.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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