Red Wine Reduction Sauce
- 1 Tablespoon drippings from steak or 1 Tablespoon butter if you have no drippings
- 1 Tablespoon minced garlic
- ¼ cup minced shallots or red onions
- 1 cup red wine of your choice
- 2 Tablespoons balsamic vinegar
- 2 sprigs fresh thyme plus more for garnish
- 1 cup beef stock
- ¼ cup roughly chopped parsley leaves
- 2 Tablespoons butter
- Reserve 1 Tablespoon steak drippings from your cooked steak in the pan over medium heat. If you haven't cooked a steak, melt 1 Tablespoon butter in a cast iron skillet. Then, add garlic and shallots and saute, stirring until tender, about 1 minute.
- Add red wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium-high heat.
- Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes.
- Remove the thyme from the sauce and turn the heat to low. Whisk in 2 Tablespoons butter.
- A drinking wine rather than a cooking wine works best for red wine reduction sauce.
- If you are making this recipe and you do not have steak drippings, you can substitute 1 Tablespoon butter to melt in the pan before adding the garlic and shallots.
- When making a pan sauce, always monitor your heat. If the sauce breaks, it is likely because the smoking point of the fat was too high when the wine was added.
- If you notice the sauce starting to break, immediately remove from heat and begin to whisk vigorously.