August 31, 2011

Red Wine Reduction... Yum.

I love making steak with a red wine reduction sauce.  We don't buy very good cuts of meat so it probably could taste much better, but I still love it nonetheless.

Steak with Red Wine Reduction and Shallots

Cabernet Savignon, ½ bottle for the recipe and ½ bottle for you!
½ stick Butter
1-2 Shallots
2 cloves Garlic
Thyme Sprigs
Coarse Ground Salt and Pepper

Pour the  wine into a small saucepan along with a thyme sprig or two and bring it to a low boil.  Continue simmering until it’s reduced to just about ½ a cup.

Slice the shallots and mince the garlic.

Season the beef with salt and pepper.

In a large saute pan set over medium-high, melt half the butter until it begins to bubble and brown.  Add the beef.  Once it’s well browned on the bottom and comes up easily, turn it over.

Add the garlic, shallots and a couple of thyme sprigs and spread it all around and in between the steaks.

Reduce the heat to medium and continue cooking until the beef is done to your liking.  You can turn it once or twice.

Remove the steak to a platter and keep it warm.  Add the wine to the saute pan, scraping up all the stuck goodness from the bottom.  Stir until it’s reduced a little more.

Turn off the heat and add the remaining butter. Stir it in until it’s melted.

Pour the sauce over the steaks.

Garnish with thyme and serve immediately.  Enjoy!

We had ours with some homemade mashed potatoes too.
And for dessert some smoked cheese to go with the wine.  Smoked cheese is one of my new favorite things.  It doesn't seem to matter what kind of cheese... yum smoky.... 

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