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Steak in a Red Wine Reduction Sauce
A restaurant-quality pan sauce — red wine, beef broth, and balsamic that turns any steak into something special.
Ingredients
- 1/2 C red wine (Port Red recommended)
- 1/2 C beef broth
- 1 t balsamic glaze
- 2 t cold butter, cubed
Instructions
- Using the same pan you cooked your steak in, add the red wine and stir with a spoon to lift all the browned bits from the bottom.
- When the wine starts to simmer, add the beef broth and balsamic glaze. Turn heat to high and stir continuously until the sauce starts to reduce and thicken.
- Add the cold butter and stir until fully melted and blended into the sauce.
- Spoon over your steak and enjoy!
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