Red Wine Shallot Sauce
Looking for a rich velvety smooth sauce to add to your steak? This sauce will give your dish a little more pizazz! It’s the perfect combination for any steak recipe you make. I know, a steak cooked perfectly doesn’t need any sauce but this red wine and shallot sauce will give your dish some acidity making your steak taste even better, and it works like this:
When we eat, we naturally crave five different tastes: sweet, sour, bitter, salty and umami. Have you ever finished a meal and thought oh now I NEED dessert or salty chips? That’s because your entree lacked that taste. The perfect plate satisfies all of your tastes. This red wine shallot sauce helps provide these tastes to any steak dish and this is why:
For tender cuts of beef, that are usually used for steak, like the tenderloin, sirloin, t-bone, porterhouse, etc the muscle is not used has hard (compared to the shoulder, shanks, or round) making it naturally tender and softer. This means that the acidity of the sauce will balance those softer flavors with the bold tastes described above.
Red Wine Shallot Sauce
- 1 shallot – thinly sliced
- 1 cup of red wine
- 1 Tbsp demi-glace (optional)
- Splash of red wine vinegar
- 1/2 TBSP butter
If you’re making this as your steak rests, then you should use the pan you seared your steaks in, if that’s not available, you can use a clean pan.
Add in the shallots with a pinch of salt. Cook the shallots over medium heat until they are soft.
Remove from heat and add in the red wine, this is important if you’re cooking on a gas flame, this step is purely for your safety.
Put back on medium heat and scrape up any brown bits with a wooden spoon. Let the sauce start to reduce, the goal is to have it reduce to about 1/2 cup.
As the sauce starts to reduce, whisk in 1 TBSP of Demi-Glace.
Once it’s reduced to about 1/2 cup it should be thicker and smooth. Add in salt and a splash of red wine vinegar to taste, I’d start with 1 tsp and add in as needed.
Remove from heat and add in 1/4 TBSP of butter, swirl around until melted.
Serve over your Beef Wellington or any other steak!
*you can strain out the shallots if you want a smooth sauce, I like to keep them in there.
If you over-reduce the pan sauce and it gets too thick, you can easily add water to bring it back to the sauce consistency you want without affecting the taste or flavor. Start with 1 TBSP at a time.
What is Demi-Glace?
Demi-glace is something that is made from reducing veal stock. It’s used in culinary dishes to provide a fuller flavor and a thicker consistency to pan sauces. Because veal stock is not readily available in stores for household use, I found a jar of demi-glace at William Sonoma. It’s a delicious extra ingredient that will set your pan sauces ahead of everyone else’s and it will have your guests asking “what is your secret?”
If you don’t want to buy a large jar from Williams Sonoma then you can try this out too: