Best Steak Wine Sauce for STEAK AU POIVRE DAY
One of the favorite additions to steak is to make a mouth-watering sauce using pairme wines “The Wine for Steak” . This Steak Wine reduction sauce is the result of wanting a beautiful sauce to serve with a cut of ribeye! All those delicious brown bits you scrape up from the bottom of the pan, and the drippings, are just what you need to make the base of a beautiful reduction sauce.
Garlic and shallots concentrate the flavors built up in the pan. The red wine reduces to thicken and intensify those flavors, and the balsamic vinegar adds the perfect touch of sweetness and tangy that pair so nicely with a perfectly cooked steak.
You will not believe how easily this sauce comes together! The lovely, rich deep red notes look fabulous in a dish on the table or ladled over sliced steak right on the plate. I guarantee you're going to love it. Use PairME’s “The Wine for Steak” red wine, get it here.
Ingredients
drippings from steak
minced garlic or garlic paste
minced shallots or red onions
Parime “The Wine for Steak”
balsamic vinegar
fresh thyme
beef stock
parsley leaves
butter
Instructions
Reserve 1 Tablespoon steak drippings from your cooked steak in the pan over medium heat. If you haven't cooked a steak, melt 1 Tablespoon butter in a cast-iron skillet. Then, add garlic and shallots and saute, stirring until tender, about 1 minute.
Add steak wine wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium-high heat.
Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes.
Remove the thyme from the sauce and turn the heat to low. Whisk in 2 Tablespoons butter and let the sauce simmer.
Add parsley and season with salt and pepper if desired.
Serve, and enjoy!
