Food, Travel & Lifestyle Blog
Steak with Red Wine Reduction Sauce
Make it fancy with this red wine reduction sauce.
Steak is delicious simply cooked with salt and pepper, but for a special occasion, this will be a popular dish.
Making this sauce is very easy and can arrange in many ways.
Cooking Tips:
- Use red wine you drink, and not “cooking wine.”
- Use unsalted butter.
- Add sauteed mushrooms to upgrade if you like.
Steak with Red Wine Reduction Sauce
Course MainCuisine FrenchDifficulty: AverageServings
2
servingsPrep time
5
minutesCooking time
30
minutesTotal time
35
minutesIngredients
2 Tenderloin (or Rib eye) Steaks
Salt pepper
Olive oil
1/2 cup Red wine
1/4 cup Balsamic vinegar
1 TBS Unsalted Butter
Directions
- Take out the steaks from the fridge at least 30 min before cooking to bring to room temperature.
- Salt, pepper the steak generously and rub them well. Heat a frying pan on high and add olive oil.
- Cook one side of the steaks about 3 min (cover with a lid) and then turn and cook about 3 min. Using a tong, cook the sides too. Remove the steak and keep it warm. (wrap in foil)
- In the same pan, add red wine, balsamic vinegar, and simmer for a few minutes until the liquid reduces to half.
- Add more butter and season with pepper (or salt).
- Rest the steak at least 10 min before serving. Serve with the wine sauce.
Notes
- Steak should be at least 1/2 inch or more to get medium to medium rare doneness.
Steak Plating Sample
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