HOME > Chowhound > Home Cooking >

wine sauce for steak

southshoresuzy May 23, 2005 03:13 PM

Does anybody have a good recipe for wine sauce to be served with sirloin steaks. Thanks

  1. Click to Upload a photo (10 MB limit)
  1. j
    JK Grence (the Cosmic Jester) RE: southshoresuzy May 23, 2005 05:27 PM

    Not much to it, pour some red wine, whatever herbs you like, and a little salt and fresh ground black pepper into the pan you used to cook the steaks, reduce heat to medium, let it simmer until reduced by half, swirl in a pat of cold butter, and pour over the steaks. If you feel like having something fancier, call it a rosemary-cabernet reduction and put on a classical music CD.

    6 Replies
    1. re: JK Grence (the Cosmic Jester)
      LT from LF RE: JK Grence (the Cosmic Jester) May 23, 2005 07:11 PM

      Ditto that, but I'd put in a minced shallot.

      1. re: LT from LF
        JK Grence (the Cosmic Jester) RE: LT from LF May 23, 2005 07:19 PM

        Oooo yes, thanks! Definitely put a shallot in there. Having it in there gives it more body, somewhere between putting in an onion or garlic, neither of which disappear into a pan sauce nearly as well as a shallot.

        1. re: LT from LF
          fitzhammer RE: LT from LF May 23, 2005 09:15 PM

          I am spending the weekend with friends at a summer rental. I will be in charge of dinner one night and we are going to be making surf and turf. How can I make your sauce with grilled steaks?????

          1. re: fitzhammer
            dude RE: fitzhammer May 24, 2005 12:38 PM

            I'd just use a clean saucepan and add a little beef stock, maybe half as much as original wine, and let it reduce after wine is reduced but before the butter is added.

        2. re: JK Grence (the Cosmic Jester)
          xxx RE: JK Grence (the Cosmic Jester) May 23, 2005 10:45 PM

          you'd be suprised at how good a 1/2 a tablespoonful of ketchup would go in the above recipe!

          1. re: JK Grence (the Cosmic Jester)
            Just Larry RE: JK Grence (the Cosmic Jester) May 25, 2005 10:33 PM

            Use this same method but also add equal amounts of wine and beef stock and instead of simmer, cook under very high heat until it is reduced to a glaze. If you cook beyond that point it will burn. Yeilds only a few tablespoons of sauce. It makes an average steak much better and it makes a great steak extraordinary.

          2. m
            melissa RE: southshoresuzy May 24, 2005 02:20 PM

            For 2 tenderloins, I do this -- you might need to adjust amounts depending on size of your steaks and add whatever else you like - I think all of these types of things are pretty flexible. Combine 1/2 cup red wine, 1/4 cup red-wine vinegar, 1/2 teaspoon Dijon mustard. After you cook your steaks, in same pan, pour wine mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. This is more of a glaze than a sauce, multiplying it out is good - never hurts to have extra!

            1. w
              Westy RE: southshoresuzy May 24, 2005 05:01 PM

              There was a great recipe in a cookbook by Vongerichten. Essentially: Reduce an entire bottle of red wine down to about a cup. Addd two boiled carrots. mix thoroughly. it was great.

              1 Reply
              1. re: Westy
                xxx RE: Westy May 26, 2005 12:01 AM

                That was a good one. It was reminicent of braised beef if I remember correctly.

              Show Hidden Posts