Red Wine Pan Sauce
A good pan sauce adds dimension of flavor to meat and poultry dishes. This red wine sauce complements any red meat.
- 3 cremini mushrooms, thinly sliced
- 1 small shallot, finely diced
- 2 tablespoons butter
- 1 cup red wine
- 1 cup beef stock
- 2 sprigs of thyme, leaves only, chopped
- Salt to taste
- Heat a cast iron or stainless steel pan over high heat until hot. Sear steak for 2-4 minutes per side or until desired doneness. When steak is nearing finish, add sliced mushrooms. Once steak is ready, take it out of the pan and let it rest while completing pan sauce.
- Add 1 Tbsp. of butter to mushrooms in skillet and scrape up residual steak, or fond, left in bottom of pan. Add shallot and salt, and sauté until mushrooms are browned.
- Slowly add half of wine and deglaze the pan by scraping up any remaining fond. Be careful as alcohol can cause a flame to rise. Add remaining wine and beef stock, and let the sauce reduce for 10-15 minutes, until syrupy in consistency.
- Add the remaining butter, turn off heat and stir to incorporate. Do not overheat the sauce at this point or the sauce will break. Add the thyme and spoon sauce over rested steak.
Red wine pan sauces complement any red meat. Heartier meats such as roasts are complemented by pan sauces using Cabernet, Merlot or Zinfandel. Avoid using wine that has been aged with oak. Serve pan sauces immediately and discard unused portion.
Tips & Notes
A good pan sauce can add another dimension of flavor to meat and poultry dishes. In this video, Johnny Livesay explains how to pan-sear meat, deglaze a pan, and keep your sauce from breaking while making a red wine pan sauce.
Per 2 tablespoons: 165 Calories, 6 g. fat, 15 mg. cholesterol, 126 mg. sodium, 5 g. carbohydrates, 0 g. fiber, 2 g. protein