2Tablespoonsdrippings from steakor 1 Tablespoon butter if you have no drippings
1Tablespoonminced garlicor garlic paste
¼cupminced shallotsor red onions
1cupred wine of your choiceor equal amounts beef stock if not using wine
1Tablespoonbalsamic vinegar
2sprigs fresh thymeplus more for garnish
1cupbeef stock
4tablespoonsroughly chopped parsley leaves
3Tablespoonsbutter
Instructions
Add steak drippings from a freshly cooked steak to a pan over medium heat. If you do not have steak drippings, melt butter in a cast iron skillet. Then add garlic and shallots and saute, stirring 1 minute until softened.
2 Tablespoons drippings from steak, ¼ cup minced shallots, 1 Tablespoon minced garlic
Add red wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium-high heat.
1 Tablespoon balsamic vinegar, 2 sprigs fresh thyme, 1 cup beef stock, 1 cup red wine of your choice
Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes.
Remove the thyme from the sauce and turn the heat to low. Whisk in butter.
3 Tablespoons butter
Add parsley and season with salt and pepper if desired. Serve, and enjoy!
4 tablespoons roughly chopped parsley leaves
Notes
A drinking wine rather than a cooking wine works best for red wine reduction sauce. Trust me, you will taste the difference in flavor!
If you are making this recipe and you do not have steak drippings, you can substitute 1 Tablespoon butter to melt in the pan before adding the garlic and shallots.
When making a pan sauce, always monitor your heat. If the sauce breaks, it is likely because the smoking point of the fat was too high when the wine was added.
If you notice the sauce starting to break, immediately remove from heat and begin to whisk vigorously.