Red Wine Shallot Steak Sauce Recipe | Classic Steakhouse Reduction
Red Wine and Shallot Steak Sauce
This red wine and shallot sauce is a traditional steakhouse reduction designed to bring depth and structure to a finished steak. Built on red wine, aromatics, and butter, it creates a rich, balanced sauce that enhances without overpowering.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
Total Time: 25 to 30 minutes
Yield: Enough for 2 steaks
Category: Sauce / Reduction
Cuisine: French / Steakhouse
Ingredients
1 cup dry red wine (Cabernet Sauvignon or Merlot)
1/2 cup beef stock
1 shallot, finely diced
1 tbsp unsalted butter
1 tsp fresh thyme leaves
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
- In a small saucepan, combine red wine, beef stock, and shallots.
- Bring to a simmer over medium heat.
- Add thyme, salt, and pepper.
- Reduce the liquid by about half, stirring occasionally, until slightly thickened.
- Lower heat and whisk in butter until smooth and glossy.
- Remove from heat and let rest briefly before serving.
How to Use
Cook steak over high heat to develop a proper crust.
Rest the steak for 5 to 10 minutes.
Slice if desired.
Spoon the sauce lightly over the steak or serve alongside.
- Author
- Chef Bryant
- Prep Time
- 10 minutes
- Servings
- 1-2
- Category
Sauces
- Cuisine
- French
Ingredients
- 1 cup dry red wine (Cabernet Sauvignon or Merlot)
- 1/2 cup beef stock
- 1 shallot, finely diced
- 1 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Directions
- In a small saucepan, combine red wine, beef stock, and shallots.
- Bring to a simmer over medium heat.
- Add thyme, salt, and pepper.
- Reduce the liquid by about half, stirring occasionally, until slightly thickened.
- Lower heat and whisk in butter until smooth and glossy.
- Remove from heat and let rest briefly before serving.