Red Wine Sauce for Steak
Spoil mom or anyone special in your life with this deceptively easy to prepare red wine sauce for steak. Simply pan sear a filet mignon or boneless New York strip steak and make the red wine reduction sauce in the pan.
Servings 4
Calories 358kcal
Ingredients
- 4 filet mignons 6 or 8-ounces
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 2 teaspoon extra virgin olive oil
- ¼ cup minced onions
- 2 garlic cloves minced
- 1 sprig fresh rosemary
- 2-3 sprigs fresh thyme
- 1 cup red wine
- 2 tablespoon butter
Instructions
- Remove filets from the refrigerator 30 minutes before cooking. Pat meat dry and season all over with salt and pepper.
- Preheat oven to 400ºF.
- Heat a large cast iron skillet over medium-high heat and add olive oil.
- Place filets in the pan and sear until deep brown on one side, about 5 minutes.
- Turn and cook on the other side and sear for 5 more minutes.
- Add 1 tablespoon butter, rosemary, thyme and onions. Stir herbs and onions into the oil and butter.
- Transfer skillet into the oven and cook until desired doneness.
- You will need to Insert meat thermometer into one of the filets thru its side. For rare 125ºF, medium rare 130°F, medium 135°F.
- Remove skillet from the oven and transfer steaks to a serving plate and let it rest while you prepare the red wine sauce.
- Reserve the drippings in the skillet.
- Heat skillet to medium and sauté onions. Add garlic and cook for 1 minute.
- Pour in wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half, about 5-7 minutes; remove from the heat.
- Remove and discard rosemary and thyme sprigs.
- Whisk in last tablespoon of butter.
- Slice the steak against the grain and serve with the sauce.
Notes
You can also prepare this with 2 boneless NY strip steaks. Instead of cooking in the oven, sear both sides of the steaks in the pan until desired doneness then transfer to a serving plate. Sauté onions, then add garlic and herbs. Add red wine and scrape the bits on the bottom of the pan. Reduce wine by half, remove from heat and finish sauce with butter. Once melted, drizzle sauce over the steaks and serve.
TO STORE: Store any leftover steak in an airtight container and refrigerate for up to 4 days. Do not reheat steak in the microwave, but sauté chopped steak in a hot pan with a little butter or olive oil.
TO FREEZE: You could also freeze leftovers, but I suggest not to do this as the texture does change when frozen and thawed.
Nutrition
Serving: 1g | Calories: 358kcal | Carbohydrates: 4g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 98mg | Sodium: 676mg | Sugar: 1g
