Take your steak dinner to another level with our Red Wine Steak Sauce! An easy to make, smooth sauce that goes perfectly with any kind of steak!
Ingredients
Scale
- 5 tablespoons butter, divided
- 1/4 cup shallot, finely diced
- 1 tablespoon garlic, finely diced
- 1 tablespoon dijon mustard
- 1 cup dry red wine (see post for more details)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Add 1 tablespoon of butter to a 7 or 8 inch wide pot, about 4 inches deep. (The size of the pot does matter for the sauce to reduce properly, see the post for more details). Add the shallot and garlic to the pot and cook over medium-low heat for 3 minutes. We’re looking for a light brown color for flavor but be careful not to burn.
- Whisk in the dijon mustard and then slowly pour in the wine, whisking again to combine. Bring to a simmer and then let the wine reduce for 8-10 minutes until the wine reduces in half.
- Add the remaining 4 tablespoons of butter to the sauce. Whisk until the butter melts and then bring back to a simmer. Simmer for another 5 minutes until the sauce thickens.
- Season the sauce with the salt and freshly ground black pepper to taste. Serve immediately over steak.
Recipe Notes
Make sure to use the right size pot for best results! See the recipe card instructions and also the post for more details.
Use a dry red wine as opposed to a sweet wine for best flavor. Again, refer the post for details.
Store: Store leftover sauce in an air tight container in the refrigerator for 3 days. The butter will separate as it’s chilled, but you can whisk it back together upon reheating.
- Category: Sauce
- Method: Stove Top
- Cuisine: American
