Rib-eye steak with red wine sauce

Red wine sauce

By Barney Desmazery
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Prep: 5 mins Cook: 10 mins

Easy

Serves 2

Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make – cook it while steaks are resting then drizzle over when it's ready

Nutrition and extra info

Nutrition: Per serving

  • kcal212
  • fat13g
  • saturates8g
  • carbs4g
  • sugars2g
  • fibre1g
  • protein4g
  • salt1.3g
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Ingredients

  • 2 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tsp plain flour
  • 1 tbsp red wine vinegar
  • 150ml red wine
  • 200ml chicken or beef stock
  • 1 tbsp Dijon mustard
  • handful of parsley leaves, chopped

Method

  1. Pour the fat out of the pan you cooked your steaks in, but don’t clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.

  2. Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.

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Comments, questions and tips

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Debra Boucher's picture
Debra Boucher
26th Apr, 2019
Used a sweet white onion instead of the shallot and cooked down slowly as if making onion jam/ marmalade.( about 1/2 an hr). Doubled everything else and gave it a good long simmer whilst Greek style rack of lamb ( marinated in lemon juice, rosemary, thyme and garlic) and oven baked sauté potatoes with rosemary, thyme and garlic were cooking and baby carrots and petit pois on hob. Amazing sauce, and has left enough over to marinade tomorrow night’s pork spare ribs! Will add a few spices and a bit of a kick but otherwise sorted.
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