After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.

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  • Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.

  • Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Cook's Note:

Any dry red wine will work, but I use pinot noir.

Nutrition Facts

152 calories; protein 1.2g 2% DV; carbohydrates 4.4g 1% DV; fat 9.9g 15% DV; cholesterol 7.6mg 3% DV; sodium 221.8mg 9% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2017
This was FANTASTIC!!!! It's great just as the recipe reads but tonite I added some brown clamshell mushrooms to the wine reduction and used chicken stock and served over chicken thighs. Wholly yummy in my tummy!!!! Read More
(7)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/29/2017
This was FANTASTIC!!!! It's great just as the recipe reads but tonite I added some brown clamshell mushrooms to the wine reduction and used chicken stock and served over chicken thighs. Wholly yummy in my tummy!!!! Read More
(7)
Rating: 5 stars
12/27/2019
I altered it a bit. I used the broth from the stuffed pork loin I was making. Basically I used 5 c Reunite Lambrusco (a sweeter red) and after sauteeing shallots (in butter) I added the wine and simmered for a looong time so it reduced by about 1/2, then added butter (x3), later added about the same amount of broth (by then the stuffed loin was ready to be moved to a platter), and added a little cornstarch/cold water. I reduced it a bit more with more simmering, however it never got very thick. It doesn't matter, thought, because it was DELICIOUS on that stuffed pork loin roast! (I stuffed it with onion, apple, mozzarella, and sausage) Read More
(2)
Rating: 4 stars
06/24/2020
Easy to make, but The shallot ended up looking like a scummy residue... detracted from the finished dish. I could have strained it out, but I prefer recipes that minimize extra utensils. Next time I’ll just use powdered onion. Read More
(1)
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Rating: 5 stars
07/17/2016
Very good Read More
Rating: 5 stars
05/03/2020
I made this and loved it. I had to make some changes because I was missing some ingredients. First, I did not have beef broth, so I used Au Jus sauce. It was a packet from Nor. The Au Jus was a little thicker and had more flavor, so I will use this again. Next, I didn't have Italian seasoning, so I used a tablespoon of Lambert's Sweet Rub-o-Mine (it's a steak rub) and it added a really nice flavor to the reduction. I also doubled the butter = ). I hope this helps others. Read More
Rating: 5 stars
12/24/2016
I was worried for so few ingredients that this was not going to taste that good. Myself and my guest really enjoyed this. Definitely will make again. Read More
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