Red Wine Steak Sauce

Red wine steak sauce is a delicious finishing sauce made with red wine, beef broth, shallots, garlic, and butter. It's the perfect steak accompaniment and is ready in just 15 minutes.

Course Condiments

Cuisine American

Keyword Beef, Prime RIb, Sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings cup

Calories 694kcal

Author Darcey Olson

Cost $5.00

Ingredients

1 tbsp beef drippings or unsalted butter *Note 1
¼ cup finely diced shallots
½ tbsp minced garlic
¼ cup dry red wine *Note 2
1 sprig fresh thyme
1½ cup beef consommé or stock *Note 2
1 tbsp butter
sea salt, to taste (*Note 2)

Instructions

Add the beef drippings (or butter) to a small saucepan over medium heat.
Once the drippings are warm, add the shallots and saute for 1 minute stirring occasionally. Add the garlic and saute for another 30 seconds, stirring frequently.
Add the red wine and thyme and bring the mixture to a rapid simmer over high heat. Simmer until the wine is reduced to about 1/4 cup, about 3-4 minutes. Tip- You should no longer smell the wine.
Add the beef consommé (or beef stock) and rapidly simmer until the mixture is reduced to about 1/2 cup, about 4-5 minutes.
Turn off the heat. Remove the thyme spring and discard. Whisk in the butter until smooth.
Taste and add salt, if desired.

Notes

Note 1: You can use 100% beef dripping, 100% butter, or a combo of the two. Using beef drippings will provide a beefier final flavor.

Note 2: The salt level in beef consommé and stock vary greatly by brand. DO NOT add salt to the red wine sauce until the very end after you've tasted it to gauge the saltiness.

Note 3: I love using dry merlot or pinot noir when making this red wine steak sauce. Any bold dry red wine will work, however.

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