Steak with Red Wine Pan Sauce

Step 3: Make the pan sauce

  • Pan sauce

    • red wine
      100 g1 part
    • chicken stock
      100 g1 part
    • butter
      30 g2 spoonfuls
    • shallots
      , minced
      1/4
    • cornstarch slurry
      as needed
    • parsley
      , minced
      to taste
    • black pepper
      to taste
    • salt
      to taste

Turn the heat down to medium. Add the minced shallot and for 30 seconds.

Pour in the red wine to the pan and bring to a rapid . the red wine by about 1/2, roughly 2-3 minutes.

Once the wine has been reduced, add the chicken stock and reduce it again by half.

Turn the heat to low and add the butter. Stir and melt the butter so it into a cohesive sauce.

  • If you want the sauce thicker add a splash of the cornstarch slurry (equal parts cornstarch and water) with the heat on to thicken.
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