Steak with Red Wine Sauce
Servings Prep Time
2 5min
Cook Time
10min
Servings Prep Time
2 5min
Cook Time
10min
Ingredients
Instructions
  1. Sprinkle steaks liberally with salt and pepper. Heat 1 tablespoon fat in a medium sized skillet.
  2. When the pan is good and hot and the fat is melted add the steaks and sear for about 2-3 minutes. Turn the steaks over and sear the other side for 2-3 minutes. (Less time for medium rare to rare; more searing time for meat that is more well done.) Remove steaks from pan, cover with foil to keep warm. Keep the skillet on the burner. NOTE: In most cases you’ll return the meat to the skillet to complete cooking in the cooking liquid. In this case, however, the steaks will remain at a rare to medium-rare state and will require no further cooking in liquid.
  3. Add remaining 1 tablespoon fat and let melt. Add shallots and stir to brown and soften them. Keep a close watch–do not let the shallots burn.
  4. Add wine and stir the browned bits left on the pan into the wine. (The brown meat and shallot bits stuck on to the bottom of the pan are called ‘fond’, and are the foundation of a great pan sauce. The wine will dissolve the bits, creating a complex sauce.)
  5. Stir and reduce the wine mixture by boiling it in the pan, until it looks syrupy. Add the beef stock and soy sauce. Taste the sauce and add salt and pepper if needed.
  6. Place steaks on serving plates. Turn the heat under the skillet to medium-high and add the butter, one chunk at a time, whisking into the simmering sauce. The sauce should become slightly thick and smooth. Continue adding and whisking the butter until it is incorporated into the sauce. Taste again for seasonings; adjust if needed. Serve the pan sauce over the steaks.