Red Wine Reduction

If you’re making a steak, you must try this flavorful Red Wine Reduction sauce! It’s dark, robust, and so flavorful. It’s the perfect pairing for every pan-seared steak you could make. The steak juices, wine, and fresh ingredients blend well together, and the best part is, it only takes just under 10 minutes to make. Which is the perfect amount of time to allow your steak to rest after cooking.

If you know me, you’ll know that my kids and I love steak. Although, I must admit I am fussy about my steak and love making it via sous vide cooking method.

One of my favorite things to do when serving steak, is make a sauce. This red wine reduction sauce is a beautiful sauce that really brings the plate together. It combines all the flavors of the fond and juices left behind by the meat which is the perfect base for making this beautiful sauce.

What Type of Wine Should I Use?

When you choose a wine, choose a drinking wine and not a cooking wine. Keep in mind, with different wines come different notes of flavor. You are not limited to the type of wine you use for this sauce.

The flavor of the sauce is dependent on the type of wine you prefer. I chose a cabernet sauvignon as I prefer full-bodied reds that add fruity notes to the sauce. If you prefer more spices, you may want to try Zinfandel. If you prefer a sweeter sauce, a Chianti or a rum barrel aged red blend is a good place to start.

The choice is yours, there is no way to really mess this up. It’s going to be delicious.

Red Wine Reduction Sauce Ingredients

• Drippings from Steak: If you do not have any drippings, you may also use 1 Tbsp of Butter. I typically sous vide my steak, and I will usually have a bag full of magical drippings to use.
• Garlic and Shallots: These finely minced bits of lovely flavor will meld into the juices and the red wine will intensify those flavors. You may also use garlic paste, or red onions.
• Red Wine: Use a red wine of your choosing, just be sure it’s drinking wine and not cooking wine. We want those flavors.
• Balsamic Vinegar: This will add an additional rich and tangy sweetness that is exquisite.
• Fresh Thyme: We will add the fresh thyme to the sauce to allow its flavors to simmer into it.
• Fresh Parsley: Finely minced, they will be added into the sauce.
• Beef Stock: Adds a bold beefy flavor to the sauce.
• Butter: What’s not better with butter?

How to Cook the Red Wine Reduction

Step 1

Preheat a skillet or pan to medium heat and add your Steak Drippings, or 1 Tbsp Butter if you do not have any drippings. Then, add Garlic and Shallots and sauté until tender. This may take up to 1 minute. 

Step 2

Carefully add Red Wine, Beef Stock, Balsamic Vinegar, and Fresh Thyme. Bring to a rapid simmer over medium-high heat.

Step 3

Allow the mixture to reduce until thickened, this could take 3 – 5 Minutes.

Step 4

Remove the Thyme from the sauce, turn the heat to low. Add the Butter and whisk until thoroughly mixed.

Step 5

Add Parsley and season with Salt and Pepper to your liking.

The Perfect Pairing

For the ultimate dinner, pair this Red Wine Reduction with the following recipes. You will end up with the meal in the image above!

• Sous Vide Steak
• The Best Mashed Potatoes
• Balsamic Marinated Mushrooms

Conclusion

This is an amazing sauce that brings out all kinds of flavor notes to steak. As you can see above, this is an amazing addition to any steak dish and really gives a plate a finished look. Adding this to the plate will ensure that you will be looking for a loaf of bread to soak up any remnants left behind. Not to mention, it’s incredibly quick to make!

Print Recipe

Quick & Easy

Red Wine Reduction

Author: Casey Sanitate Cooking Method: Sautéeing, Simmering Cuisine: French Courses: Sauce, Side Recipe Keys: Gluten-Free

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Calories: 99

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tbsp Drippings from Steak (If no drippings, use Butter)
• 1 tbsp Garlic (Finely Minced)
• ¹⁄₄ cup Shallots (Minced)
• 1 cup Red Wine (Drinking wine of your choice)
• 2 tbsp Balsamic Finegar
• 2 stick Sprigs Fresh Thyme
• 1 cup Beef Stock
• ¹⁄₄ cup Fresh Parsley (Roughly Chopped)
• 2 tbsp Butter

Instructions

1. Preheat a skillet or pan to medium heat and add your Steak Drippings, or 1 Tbsp Butter if you do not have any drippings. Then, add Garlic and Shallots and sauté until tender. This may take up to 1 minute. 

2. Carefully add Red Wine, Beef Stock, Balsamic Vinegar, and Fresh Thyme. Bring to a rapid simmer over medium-high heat.

3. Allow the mixture to reduce until thickened, this could take 3 - 5 Minutes.

4. Remove the Thyme from the sauce, turn the heat to low. Add the Butter and whisk until thoroughly mixed.

5. Add Parsley and season with Salt and Pepper to your liking. 

Nutrition Facts

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Amount Per Serving

Calories 99kcal

% Daily Value *

Total Fat 6g10%

Saturated Fat 4g20%

Cholesterol 16mg6%

Sodium 91mg4%

Total Carbohydrate 5g2%

Sugars 2g

Protein 1g2%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Red Wine Reduction, Steak Sauce, Red Wine Reduction Sauce,