Red wine sauce for restaurant-fancy steaks

Recipe for Red Wine Shallot Sauce:

Difficulty: Moderate

Prep time:  10 minutes

Cook time: 10 minutes (plus time to cook the meat)

Serves: 4


4  5-6 oz. beef or pork steaks, or chicken breasts

2 Tablespoons vegetable oil

3 Tablespoons minced shallot (you can substitute onion if you wish although the flavor will be a bit less complex)

1 cup red wine

 ¾ teaspoon Ancho chile powder

Pinch dried thyme leaf

1 15 oz. can low sodium beef broth

2 teaspoons cornstarch dissolved in 2 Tablespoons cold water (the sauce may not use all of this—add as needed)

1.       Season beef, pork or chicken with salt and black pepper.

2.       In a large sauté pan, sauté meat in 1 Tablespoon vegetable oil over high heat until desired doneness.  Ideally, there should be plenty of browned bits stuck to the bottom of the sauté pan which will be needed for the sauce.  Remove steaks from pan and keep warm.

3.       In the same pan, sauté the shallots in the remaining 1 Tablespoon vegetable oil over moderate heat just until they start to brown.

4.       Add wine to the sauté pan and scrape the bottom of the pan to dissolve all the browned bits.  Add Ancho chile powder and thyme, and boiling over high heat reduce until ¾ of the wine is evaporated.  (There should be about ¼ cup remaining.)

5.       Add broth, bring to a boil, and reduce slightly. 

6.       Pour dissolved cornstarch mixture into the sauce, stirring constantly.  Add only what is need to thicken the sauce.  Note: the sauce must fully boil for the cornstarch to thicken properly.  Taste to verify the seasoning.

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