Steaks with Merlot Sauce
Elevate your steak night with this luxurious recipe for Steaks with Merlot Sauce, a perfect harmony of rich flavors and gourmet flair. Juicy ribeye or filet mignon steaks are seared to perfection, creating a beautiful crust, and then draped in a velvety Merlot wine sauce infused with the earthy aroma of fresh thyme. The sauce, reduced to a glossy consistency, combines the bold notes of red wine with the depth of beef broth, accented by the sweetness of caramelized shallots and garlic. Ready in just 35 minutes, this dish is both indulgent and approachable, making it an ideal choice for elegant dinner parties or a romantic meal at home. Pair with creamy mashed potatoes or roasted vegetables for a truly unforgettable dining experience. Keywords: steaks with Merlot sauce, wine sauce for steak, easy gourmet dinner recipes, red wine reduction sauce, steak dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Ribeye or filet mignon steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 pieces Shallots, minced
- 2 cloves Garlic, minced
- 1 cup Merlot wine
- 1 cup Beef broth
- 2 sprigs Fresh thyme sprigs
- 1 teaspoon Cornstarch
- 2 teaspoons Water
Instructions
Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels and season both sides generously with salt and pepper.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large heavy-bottomed skillet over medium-high heat until the butter is melted and the pan is hot.
Place the steaks in the skillet and cook for 3-4 minutes on each side for medium-rare, or adjust the time for your desired doneness. Remove the steaks from the skillet and tent with aluminum foil to keep them warm.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the minced shallots and garlic, cooking for 2 minutes until softened and fragrant.
Pour in the Merlot wine and beef broth, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Add thyme sprigs, bring the sauce to a simmer, and cook for 10-12 minutes, allowing it to reduce by half.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the sauce and stir until the sauce thickens to your desired consistency.
Remove the thyme sprigs and stir in the remaining 2 tablespoons of butter for a glossy finish. Taste the sauce and adjust seasoning if needed.
Plate the steaks and spoon the Merlot sauce generously over the top. Serve immediately with your favorite sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 3343 mg | 145% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.3 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 993 mg | 21% | |
*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.
