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sliced steak spoon pouring over red wine sauce mashed potatoes asparagus on white plate
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4.84 from 6 votes

Red Wine Reduction Sauce for Steak

Pan seared steak and red wine reduction pan sauce. The sauce combines red wine, beef stock, and aromatics for a silky smooth reduction.
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: sauce
Servings: 2
Calories: 230kcal

Equipment

  • 1 cast iron pan
  • 1 Kitchen Tongs

Ingredients

Steak

  • 2 6-8 ounce filet mignon or other desired cut of steak
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher Salt
  • ½ Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder

Red Wine Reduction

  • 1 cup Red Wine
  • 1 cup Beef Stock
  • 2 tablespoon Butter
  • 1 Bay Leaf
  • 3-4 Mushrooms either white mushrooms or cremini
  • 1 Shallot
  • 1 Garlic Clove
  • 1 sprig fresh Rosemary
  • 2 sprigs fresh Thyme
  • ½ teaspoon Black Peppercorns

Instructions

Cook the Steak

  • Pat the steaks dry and season them on all sides with the salt, pepper, garlic powder, onion powder.
  • Set a medium sauce pan or cast iron pan over medium-high heat and let it preheat for 1-2 minutes.
  • When the pan is hot, add the olive oil and swirl it around the pan. Add the seasoned steaks and sear them on each side for 2-3 minutes per side.
  • After the steak has built a nice crust on all sides, tranfer them to a sheet pan lined with a wire rack to the oven and cook for an additional 5-6 minutes or until they reach an internal temperature of 125˚F.
  • When the steak reach their desired temperature, remove them from the oven and let them rest before slicing.

Make the Sauce

  • After you sear the steaks and remove them from the pan, do not wash the pan. We will make our sauce right in the same pan.
  • Before you begin, prepare the aromatics and measure the other ingredients. Peel and smash the fresh garlic clove. Cut the mushrooms into quarters.
  • Set pan over medium-high heat. Add 1 tablespoon of butter.
  • When the butter is melted and bubbly, add the shallot, garlic cloves, mushrooms, rosemary, and thyme.
  • After the aromatics have toasted for 2 minutes, add the red wine. Scrape up the browned bits from searing the steaks. Cook the red wine for 4-5 minutes.
  • Next, you can add the beef stock and bay leaf.
  • Lower the temperature to medium heat and cook the sauce for 10 minutes or until it has reduced by more than half.
  • Remove the herbs and aromatics. You can do this by pouring the sauce through a strainer and returning the sauce back to the pan or you can use tongs to remove each item piece-by-piece. Continue reducing the sauce until its about a half of a cup in volume.
  • When the sauce has reduced, turn off the heat. Season the sauce with pepper and check for salt.
  • Last step, whisk in the other tablespoon of butter and transfer to a serving dish.

Video

Nutrition

Calories: 230kcal | Carbohydrates: 8g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1505mg | Potassium: 461mg | Fiber: 1g | Sugar: 2g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg