Steak with Shallot Red Wine Sauce
Elevate your dinner with this elegant Steak with Shallot Red Wine Sauce—a gourmet recipe that's surprisingly easy to make at home. Perfectly seared ribeye or strip steaks are paired with a rich, velvety sauce made from caramelized shallots, minced garlic, and a splash of dry red wine. Enhanced with fresh thyme and finished with a touch of butter and optional cream, this dish strikes a perfect balance of savory flavors. Ideal for a romantic dinner or special occasion, this recipe comes together in just 30 minutes, delivering restaurant-quality steak with minimal effort. Serve it alongside roasted vegetables or creamy mashed potatoes for an unforgettable meal. Keywords: steak with red wine sauce, shallot sauce, easy gourmet recipes, quick steak dinner.
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Recipe Information
Ingredients
- 2 pieces Ribeye or strip steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 medium pieces Shallots
- 2 cloves Garlic cloves
- 2 sprigs Fresh thyme (optional)
- 1 cup Dry red wine
- 0.5 cup Beef or chicken stock
- 2 tablespoons Heavy cream (optional)
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Season both sides of the steaks generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot but not smoking.
Sear the steaks for 3-4 minutes on each side for medium-rare, or longer depending on your desired doneness. Remove the steak from the pan and let it rest on a plate covered lightly with foil.
Lower the heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter to the pan.
Finely dice the shallots and mince the garlic. Add both to the skillet, cooking until softened, about 2-3 minutes.
Add the sprigs of fresh thyme (if using) and pour in the red wine, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate the browned bits.
Raise the heat and let the wine reduce by half, about 5-7 minutes.
Add the beef or chicken stock and continue to simmer for another 3 minutes.
Whisk in the remaining tablespoon of butter and, if desired, stir in the heavy cream to add richness to the sauce. Remove and discard the thyme sprigs.
Taste the sauce and adjust seasonings as needed.
Slice the rested steaks and serve with the red wine shallot sauce spooned generously over the top.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.9 g | 231% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 3251 mg | 141% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 9.1 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 155 mg | 12% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2331 mg | 50% | |
*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.
