The other day, as I lay sprawled on my couch like a half-deflated pool float, I found myself reminiscing about the glorious world travels I’ve been on, the culinary experiences I’ve had, and the various cultures we’ve encountered. Honestly, between navigating foreign cities with a paper map (#vintage) and playing charades to decipher menus without Google Translate, I sometimes wonder how I even managed back then. Did I accidentally sprout an extra arm and a dozen brain cells or what?! But hey, adulting aside, those experiences were pure gold—and maybe the stuff of a slapstick comedy.
You know how they say you should never grocery shop when you’re hungry? You’ll adopt an entire aisle of potato chips, right? Well, try to keep your stomach from growling louder than a ravenous bear when you’re trekking through the intoxicatingly fragrant markets of Marrakech, feeling the warmth of Italian hearths baking the most mouthwatering pizzas, or sitting in a cozy Parisian café as you watch the romantic rain drizzle outside. Seriously, it’s like a love affair with food that I’ll never forget, even if my waistline’s still communicating its displeasure.
Which leads me to the reason I’m about to reveal—it’s time to cook up a storm, spread your kitchen wings, and conquer this amazing recipe I have in store for you. Say goodbye to cruising altitude and hello to beefy altitude, because with the Red Wine Steak Sauce recipe I’m about to share, I promise you’ll find yourself on a tasty adventure without even leaving your own kitchen. Be prepared to elevate your steak game to new heights (move over, mountain goats!) and get ready to transport yourself to a world of rich, savory culinary delight. You’ll be chuckling to yourself thinking, “Look at my five-star kitchen skills—I didn’t even have to board a flight with a four-course turbulence for this!”
- Freshly cooked steak drippings – The foundation of this sauce, it adds a meaty flavor to the mix.
- Garlic, minced and sautéed – A hint of pungency and warmth to enhance the flavor.
- Shallots, minced – A sweeter and milder onion flavor that complements the garlic.
- Red wine – A full-bodied choice for a bold and rich flavor.
- Balsamic vinegar – A splash for a slightly acidic and sweet taste.
- Fresh thyme sprigs – A delicate and woodsy aroma to the sauce.
- Beef stock – To deepen the meaty flavor.
- Parsley leaves, roughly chopped – A refreshing and bright finish to the sauce.
- Butter – A luxurious and creamy texture to complete the sauce.
Note: A good drinking wine is highly recommended as it will give a better flavor as compared to cooking wine. If you don’t have steak drippings, you can always use butter for sautéing the garlic and shallot. And don’t forget to adjust your heat when making a pan sauce, high smoking point of the fat may break the sauce. If it does, remove it from heat and whisk it vigorously.
- Hey there! Are you ready to take your steak game to the next level? This Red Wine Steak Sauce is just what you need. First things first, you’ll need some steak drippings from a freshly cooked steak. If you don’t have any on hand, no worries – melt some butter in a pan and you’re good to go.
- Throw in some minced garlic and shallots, and sauté for about a minute until they’re nice and soft. Then, pour in a cup of red wine – I personally think a drinking wine works best for this recipe, but you do you. Toss in some beef stock, balsamic vinegar, and a couple sprigs of fresh thyme. Bring the mixture to a rapid simmer and let it reduce for about 3-5 minutes.
- Once it’s nice and thick, remove the thyme and turn the heat down to low. Whisk in some butter, add some parsley, and season with salt and pepper if you’re feeling fancy. Serve it up and enjoy!
- If you’re using a cast iron skillet, make sure the heat isn’t too high or the sauce might break.
- Also, if you don’t have fresh thyme, dried thyme works just fine.
- And finally, if you don’t have any beef stock on hand, you can substitute it with chicken or vegetable stock.
Serving Suggestions for Red Wine Steak Sauce
Are you ready to elevate your steak game? Look no further, this Red Wine Steak Sauce is the perfect addition to your next steak dinner. Trust me, you’ll taste the difference between this sauce and a regular steak sauce. Here are some serving suggestions to get you started:
- Steak, duh! Serve this sauce alongside a juicy, perfectly cooked steak.
- Roasted vegetables. This sauce is perfect for drizzling over roasted vegetables like carrots, Brussels sprouts, or even mushrooms.
- Rice or mashed potatoes. If you’re looking for a hearty meal, serve this sauce over a bed of creamy mashed potatoes or fluffy rice.
- Pasta. Who says steak sauce can’t be paired with pasta? Try it on top of some pappardelle or fettuccine for a delicious twist on a classic dish.
And here’s a fun fact: The key to making this sauce extra special is to use a drinking wine instead of a cooking wine. The flavors will be richer and more pronounced. So go ahead, open a bottle of your favorite red wine and let’s get cooking!
Can I use a different type of wine in the recipe?
Sure, you can use any type of red wine you like! But, if you want to take it to the next level, try using a nice drinking wine instead of a cooking wine. Trust me, you will taste the difference in flavor!
Do I have to use steak drippings for this recipe?
No worries if you don’t have any steak drippings on hand. You can substitute 1 tablespoon of butter to melt in the pan before adding the garlic and shallots.
What happens if my sauce starts to break?
Oh no! If the sauce starts to break, it’s likely because the smoking point of the fat was too high when the wine was added. If that happens, immediately remove from heat and begin to whisk vigorously. And always monitor your heat when making a pan sauce.
Is this recipe only for steak?
While the name Red Wine Steak Sauce implies that it’s just for steak, feel free to get creative! This sauce would be delicious on chicken, pork, or even mixed into a hearty stew.
Can I use something other than shallots?
Of course! Shallots add a nice flavor, but if you’re in a pinch, you can substitute with onion or even green onions. Just remember to mince them up finely!
How much parsley should I use?
the recipe calls for 4 tablespoons of roughly chopped parsley leaves, but you can always adjust to your liking. If you’re not a huge parsley fan, use less. If you want it extra herbaceous, use more!
Red Wine and Herb Steak Sauce
- 2 Tablespoons steak drippings
- 1 Tablespoon minced garlic
- 1/4 cup minced shallots
- 1 cup high-quality red wine
- 1 Tablespoon balsamic vinegar
- 2 sprigs fresh thyme
- 1 cup beef broth
- 4 tablespoons freshly chopped parsley
- 3 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- Heat a saucepan over medium heat and add the steak drippings. If you don’t have steak drippings, use unsalted butter.
- Add the minced garlic and shallots and sauté for 1-2 minutes, or until softened.
- Pour in the red wine, balsamic vinegar, and fresh thyme sprigs. Allow the mixture to come to a rapid simmer over medium-high heat.
- Reduce the heat to low and let the wine mixture reduce until it has thickened, about 5-7 minutes.
- Remove the thyme sprigs from the sauce.
- Turn off the heat and whisk in the butter until well combined.
- Stir in the chopped parsley and season the sauce with salt, pepper, dried rosemary, basil, oregano, thyme, and marjoram to taste.
- Serve the sauce immediately with your steak and enjoy!
If the sauce starts to break, immediately remove it from heat and whisk it vigorously.
You can adjust the thickness of the sauce by adding more or less wine reduction.
Experiment with different herbs to find your perfect combination.