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May 23, 2005 03:13 PM

wine sauce for steak

  • s

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

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  1. j
    JK Grence (the Cosmic Jester)

    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)

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

      1. re: LT from LF
        JK Grence (the Cosmic Jester)

        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

          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

            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)

          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)

            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. 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. 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

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