Red Wine Steaks
Elevate your steak night with these luxurious Red Wine Steaks, a culinary masterpiece that balances simplicity with sophistication. Perfectly seared ribeye or filet mignon steaks are basted with fragrant rosemary and garlic-infused butter, creating a tender, flavorful crust. The star of the dish is the rich red wine reduction sauce, simmered with shallots, beef stock, and a touch of honey for a subtle sweetness. This easy yet elegant recipe comes together in just 35 minutes, making it ideal for a romantic dinner for two or a gourmet weeknight indulgence. Serve these juicy steaks with the velvety sauce draped over the top, paired with roasted vegetables or creamy mashed potatoes for an unforgettable meal. With keywords like "red wine sauce," "perfectly seared steak," and "elevated dinner recipe," this dish is guaranteed to impress steak lovers and foodies alike.
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Recipe Information
Ingredients
- 2 pieces beef steaks (such as ribeye or filet mignon)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces garlic cloves
- 2 sprigs fresh rosemary sprigs
- 1 cup red wine (dry variety, such as Cabernet Sauvignon)
- 1 cup beef stock
- 1 piece shallot (finely diced)
- 1 teaspoon honey
Instructions
Pat the steaks dry with paper towels and season both sides generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.
Add the steaks to the skillet and sear for 3-4 minutes on each side, or until a golden-brown crust forms.
Reduce the heat to medium and add 1 tablespoon of butter, smashed garlic cloves, and rosemary sprigs to the skillet.
Tilt the skillet slightly and spoon the melted butter and aromatics over the steaks for an additional 2-3 minutes to baste them.
Transfer the steaks to a plate, tent with foil, and let them rest while you prepare the sauce.
In the same skillet, add the diced shallot and a splash of olive oil if needed. Sauté for 2-3 minutes until softened.
Pour in the red wine, stirring to deglaze the skillet and scrape up any browned bits. Simmer for 3-4 minutes until the wine reduces by half.
Add beef stock and honey to the skillet. Simmer for another 5-7 minutes, or until the sauce thickens slightly.
Whisk in the remaining tablespoon of butter for a glossy finish. Taste and adjust seasoning if needed.
Plate the steaks and spoon the red wine sauce generously over the top. Serve immediately.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3493 mg | 152% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 10.5 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 111 mg | 9% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1798 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
