A Beautiful Steak Recipe with a Red Wine Reduction Sauce!
I also recommend using a red wine such as a Cabernet Sauvignon or a Syrah that you personally enjoy for the sauce. This is important because reducing a bad-tasting wine doesn’t make it taste any better!
And, of course, no Steak is complete without a generous helping of potatoes and mushrooms. So give this recipe a try; I know you’re going to love it!
What are the best wines to use for a Steak Recipe with a Red Wine Reduction
By simmering a red wine down to a thick consistency, you can add an extra layer of flavor to your steak. Just be sure to use good quality red wine, or your reduction will taste bitter and overpowering. For a truly luxurious steak experience, I recommend using a nice bottle of Cabernet Sauvignon or a Syrah to make your red wine reduction sauce. And of course, serve yourself a glass of the same to enjoy with your steak dinner!
What side dishes go well with a nice juicy steak?
For something a little different, another popular option is Macaroni and Cheese, which provides a creamy contrast to the savory steak. And for a lighter side, a simple salad with Vinaigrette Dressing is always a hit. Warm crusty bread or hot dinner rolls are almost a requirement. Or you may want to kick it up a little and serve your steak with some delicious Garlic Bread!
If you are in the mood for a little Turf and Surf don’t be afraid to consider Creamy Garlic Shrimp or Shrimp Sambuca both would be unexpected but exciting side options.
How to Cook a Steak with a Red Wine Reduction Sauce
Recipe Video
Recipe Ingredients
2 @ 10 - 12` oz of your Favorite Steaks (Chef used New York Strips)
For the Red Wine Reduction:
- About 6 tablespoons of Butter, please do not measure 😊
- 2 Shallots, 1/4 cup cut into fine dice
- About 2 tablespoons Tarragon chopped
- ½ of a bottle Good Red Wine (Cabernet or Syrah are perfect for this recipe)
For the Potatoes:
- ½ pound Baby Nouvelle Potatoes
- 1 tablespoon Garlic chopped
- 1 tablespoon Parsley chopped
- 1 tablespoon Thyme or Rosemary freshly chopped
- Salt and Pepper to taste
For the Mushrooms:
- 2 tablespoons Olive Oil
- ¼ pounds Baby Portobello and Shiitake Mushrooms sliced
- Salt and Pepper to taste
- 1 tablespoon Thyme or Rosemary freshly chopped
- 1 tablespoon Parsley chopped
Recipe Instructions
For the Steak:
- If you have the time, salt the steak on both sides and set it on a rack not covered. Leave in the fridge overnight if you have the time or at least 1 or 2 hours. If you are in the hurry, just add the salt and the same time as the pepper.
Preheat Oven to 450°F / 230°C
- In a stainless steel or cast-iron pan heat some clarifies butter. Season the steak with crushed black pepper.
- When hot add the steaks and do not move for about 2 or 3 minutes. Flip on other side and transfer to the oven to cook. Depending on the thickness it could take 6 to 8 minutes to cook to your liking.
Make the Red Wine Reduction:
- In a saucepan, add a couple tablespoons of butter and when hot add the shallots and reduce until light golden brown. Add the tarragon and wine and let it reduce until about ¼ of the wine remains.
- Add the beef stock and let it reduce for a minute. When ready to serve add the remaining butter of the heat and incorporate well.
Make the Potatoes:
- Poach the potatoes in boiling water and cook through. When they are cooked drain and set them on a cookie sheet to cook and reserve.
- When ready to cook, reheat them in a frying pan, with some good olive oil, garlic and chopped herbs and parsley. Salt and pepper to taste. Mix well and serve.
Make the Mushrooms:
- In a sauté pan, heat the oil and when hot add the sliced mushrooms. Cook until they have released their water. Add the garlic and herbs, mix well and serve.
You can find the items below used in making this dish at our online store!
Private Notes
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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For the reduction how much beef stock? I didn’t see him add it in the video either.
I added a cup. And reduced it until half or so gone