This Red Wine Pan Sauce Will Up level Your Steak 10 Notches

Velvety smooth red wine butter pan sauce aka beurre rouge.

Ingredients:

1 glass full bodied, dry red wine ( I like Cabernet Sauvignon)

1/4 c cold butter cut into small knobs, unsalted

1/2 shallot, finely minced

1 clove garlic finely minced

2 tbsp red wine vinegar

1 Sprig fresh rosemary roughlu choppped

1 NY strip steak or your favorite steak to pan sear

Tools needed:

Stainless steel pan for cooking steak

Wire whisk

Cutting board

Sharp knife (I love these knives from santoku knives)

Plate for resting

Fine mesh strainer

Rubber spatula

Paper towel

How to make it:

Since this is a pan sauce that works perfectly on a pan seared steak, I get the steak ready first. I pat it dry with a paper towel and season it with salt on all sides with kosher salt. Normally I use about 1-1/2 tsp salt for a 12 oz steak. Let the steak sit at room temperature with the salt on it while the ingredients for the sauce get prepped.

Finely mince the shallot and rough chop the garlic/rosemary.

Warm up stainless saute pan over medium high heat until just barely starting to smoke. This can take a few minutes.

Pat steak dry on all sides, add oil to the pan and carefully place steak into the pan. Placing it downward away from you is best practice. A steak that is about 1 inch thick can take around 2 minutes per side for a medium rare steak (130-135 F). Once steak is done cooking, remove from pan and set on a plate. Pour off excess oil. Reduce cooking temperature to medium low and let pan cool off the heat for a minute or two.

Perfect sear.  That outside crust is full of fantastic flavor.

Add oil, shallot and small pinch salt to the pan. The salt helps pull flavor from the shallots. Sweat the shallots for a few minutes stirring frequently. Once the shallots are translucent, add the butter and melt until bubbly. Add garlic and rosemary with another small pinch salt. Cook the rawness off the garlic for 1 minute or so. Add the wine and vinegar and turn up the heat to bring to a boil. Once boiling, reduce heat to low to reduce the wine. Simmer off the wine until it reduces to about 2 tbsp.

Adding in cold butter and whisking into the sauce will give the sauce a full body that is silky smooth.  

Turn off the heat, add the butter 1 knob at a time while whisking. Allow the butter to melt thoroughly before adding the next. Keep adding the butter until it is all gone, whisking . Taste and adjust seasoning if needed. Strain the sauce if desired using your rubber spatula to help move the sauce through the strainer and sever sauce immediately with the steak. Goes great with roasted vegetables! Click the highlighted text for the recipe.

Enjoy

Logan