Red Wine-Shallot Sauce



  • 1 cup red wine, such as Cotes du Rhone

  • 1 shallot, peeled and thinly sliced crosswise

  • 1 ½ teaspoons coarse salt

  • 1 tablespoon unsalted butter


  1. In a small saucepan set over high heat, combine red wine and shallots in a small saucepan set over high heat. Bring to a boil, and reduce to medium heat. Simmer until reduced by half, 8 to 10 minutes.

  2. Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in wine mixture; stir with a wooden spoon, scraping up any browned bits. Simmer until sauce is reduced by half. Add salt and any juices that have collected under steak; stir to combine. Remove from heat. Add butter; swirl in pan until incorporated. Pour over steak, and serve immediately.

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