- wine reduction
- 1 small carrot, peeled and chopped fine (about 2 tablespoons)
- 1 medium shallot, minced (about 2 tablespoons)
- 2 white mushrooms, chopped fine (about 3 tablespoons per 2 mushrooms)
- 1 small bay leaf
- 3 sprigs fresh parsley
- 1 cup red wine
- sauce
- 1 medium shallot, minced (about 2 tablespoons)
- ½ cup canned low-sodium chicken broth
- ½ cup canned low-sodium beef broth
- 3 tablespoons unsalted butter, cut into 6 pieces
- ½ teaspoon fresh thyme leaves
- Salt and ground black pepper
ingredients
directions
1. for the wine reduction: Heat carrot, shallot, mushrooms, bay leaf, parsley, and wine in 12-inch nonstick skillet over low heat; cook, without simmering (liquid should be steaming but not bubbling) until entire mixture reduces to 1 cup, 15 to 20 minutes. Strain through fine-mesh strainer and return liquid (about 1/2 cup) to clean skillet. Continue to cook over low heat, without simmering, until liquid is reduced to 2 tablespoons, 15 to 20 minutes. Transfer reduction to bowl. |
2. for the sauce: Follow recipe for Pan-Seared Steaks, transferring plate with steaks to 200-degree oven to keep warm. To same skillet used to cook steaks (do not clean skillet or discard accumulated fat), add shallot and cook over low heat until softened, about 1 minute. Turn heat to high; add chicken and beef broths. Bring to a boil, scraping up browned bits on pan bottom with wooden spoon until liquid is reduced to 2 tablespoons, about 6 minutes. Turn heat to medium-low, gently whisk in reserved wine reduction and any accumulated juices from plate with steaks. Whisk in butter, one piece at a time, until melted and sauce is thickened and glossy; add thyme and season with salt and pepper. Spoon sauce over steaks and serve immediately. |
Notes
 Start cooking the steaks when the wine has almost finished reducing, then keep the steaks warm on a plate in a 200-degree oven as you make the pan sauce. Use a smooth, medium-bodied, fruity wine, preferably made from a blend of grapes, such as a Côtes du Rhône. <1**>For more information about choosing a red wine for cooking, see the Tasting Lab<*>. |
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