• wine reduction
  • 1 small carrot, peeled and chopped fine (about 2 tablespoons)
  • 1 medium shallot, minced (about 2 tablespoons)
  • 2 white mushrooms, chopped fine (about 3 tablespoons per 2 mushrooms)
  • 1 small bay leaf
  • 3 sprigs fresh parsley
  • 1 cup red wine
  • sauce
  • 1 medium shallot, minced (about 2 tablespoons)
  • ½ cup canned low-sodium chicken broth
  • ½ cup canned low-sodium beef broth
  • 3 tablespoons unsalted butter, cut into 6 pieces
  • ½ teaspoon fresh thyme leaves
  • Salt and ground black pepper


1. for the wine reduction: Heat carrot, shallot, mushrooms, bay leaf, parsley, and wine in 12-inch nonstick skillet over low heat; cook, without simmering (liquid should be steaming but not bubbling) until entire mixture reduces to 1 cup, 15 to 20 minutes. Strain through fine-mesh strainer and return liquid (about 1/2 cup) to clean skillet. Continue to cook over low heat, without simmering, until liquid is reduced to 2 tablespoons, 15 to 20 minutes. Transfer reduction to bowl.
2. for the sauce: Follow recipe for Pan-Seared Steaks, transferring plate with steaks to 200-degree oven to keep warm. To same skillet used to cook steaks (do not clean skillet or discard accumulated fat), add shallot and cook over low heat until softened, about 1 minute. Turn heat to high; add chicken and beef broths. Bring to a boil, scraping up browned bits on pan bottom with wooden spoon until liquid is reduced to 2 tablespoons, about 6 minutes. Turn heat to medium-low, gently whisk in reserved wine reduction and any accumulated juices from plate with steaks. Whisk in butter, one piece at a time, until melted and sauce is thickened and glossy; add thyme and season with salt and pepper. Spoon sauce over steaks and serve immediately.


Start cooking the steaks when the wine has almost finished reducing, then keep the steaks warm on a plate in a 200-degree oven as you make the pan sauce. Use a smooth, medium-bodied, fruity wine, preferably made from a blend of grapes, such as a Côtes du Rhône. <1**>For more information about choosing a red wine for cooking, see the Tasting Lab<*>.



MacGourmet downloadRed Wine Sauce (for Pan-Seared Steaks) . To import, drag image to your MacGourmet recipe box.


Americas Test Kitchens


4 servings