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A steak on a white plate, with a gold spoon full of red wine jus being drizzled over it
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5 from 11 votes

Red Wine Steak Sauce

Red wine steak sauce can be made in less than 20 minutes! It's the perfect steak dinner enhancement. I like to enjoy it with a glass of the same red wine I made it with for an elegant weeknight meal.
Prep Time2 minutes
Cook Time18 minutes
Total Time20 minutes
Course: Sauce
Cuisine: American
Servings: 4
Author: Julie Blanner

Ingredients

  • 3 tablespoons butter salted
  • 1 shallot minced
  • ¾ cup Pinot Noir

Instructions

  • Melt butter in a saucepan over medium heat. Add shallot and cook for 2-3 minutes.
    3 tablespoons butter, 1 shallot
    Shallots cooking in a cast iron pan, wooden spoon to the side
  • Add wine and bring to a boil. Reduce for 15 minutes, scraping the sides until slightly syrupy.
    ¾ cup Pinot Noir
    A white bowl of red wine
  • Serve on top of steak.

Video

Notes

  • Other red wine sauce recipes call for a thickener, such as cornstarch or arrowroot, but I find this to be unnecessary.
  • Choose the Right Wine - Use a good quality dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir. The better the wine, the better the flavor of the sauce.
  • Deglaze the Pan - This sauce is even better if you've cooked the steak in the same pan. The browned bits left in the pan add rich flavor to the sauce.
  • Reduce the Wine - Reducing the wine concentrates its flavors and helps thicken the sauce. Allow it to simmer until it reduces by at least half.
  • Prep in advance and leave refrigerated for up to 24 hours prior to baking and serving. Warm through in the microwave or stovetop when needed.

Variations

  • Add fresh herbs during the last five minutes of cooking - thyme, rosemary and oregano are great options.
  • Add a tablespoon of balsamic vinegar to your red wine sauce for another layer of flavor.
  • Add fresh sliced mushrooms along with the shallots for a textural addition.

Storage Notes

This sauce can sit out safely for up to two hours before refrigerating. Refrigerate in an airtight container for up to three days. Or, freeze it in an airtight container for up to three months.

Nutrition

Calories: 117kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 77mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg