Description
This rich steak sauce recipe combines robust flavors of red wine, beef stock, and Worcestershire sauce, enhanced with garlic, shallots, and a touch of Dijon mustard. Finished with a buttery richness and fresh parsley garnish, it’s a perfect savory complement to elevate any steak dinner.
Ingredients
Scale
For the Sauce
- 1 cup beef stock
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon minced shallots
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the oil: Heat a medium skillet over medium heat and add the olive oil, allowing it to warm up properly which helps in sautéing the aromatics evenly.
- Sauté garlic and shallots: Add the minced garlic and shallots to the hot oil and sauté for 2-3 minutes until fragrant and softened, careful to avoid browning to maintain a delicate flavor.
- Reduce the wine: Pour in the red wine, increase the heat to medium-high, and let it simmer until reduced by half, about 5-7 minutes, concentrating the wine’s flavor.
- Add remaining liquids and seasonings: Stir in the beef stock, Worcestershire sauce, soy sauce, and Dijon mustard, then bring the mixture to a gentle simmer.
- Simmer and thicken: Lower the heat to medium-low and let the sauce simmer for 10-15 minutes, stirring occasionally until it thickens to your preferred consistency.
- Season the sauce: Season the sauce with salt and black pepper according to your taste preferences.
- Finish with butter: Remove the pan from heat and stir in the unsalted butter until melted, adding a silky richness to the sauce.
- Serve and garnish: Serve the warm rich steak sauce over your favorite steak and garnish with fresh parsley for a bright, fresh touch.
Notes
- Use a good quality red wine for the best flavor.
- Simmer gently to avoid burning or overly reducing the sauce.
- This sauce can be made ahead and reheated gently before serving.
- Adjust thickness by simmering longer for a thicker sauce or adding a bit more stock if too thick.
- Fresh parsley adds a nice color contrast and freshness.
