Red Wine Pan Sauce

Red Wine Pan Sauce

Rich, glossy pan sauce built from browned bits left after searing steak or chops.

Total 20 min Makes 16 oz Calories 95/serving

Dietary

Keto, Wheat free, Nut free

Allergens

Dairy

This sauce turns the fond left in a hot skillet into a deeply flavored finish for seared meats. Red wine deglazes the pan while butter and a touch of stock round out the body, creating a glossy, tangy sauce in minutes. Spoon it over steak, pork chops, or roasted chicken for a restaurant-style finish.

Ingredients

  • 2 tablespoons butter, divided
  • 2 tablespoons shallot, minced
  • 1 clove garlic, minced
  • 1 cup dry red wine
  • 1 cup beef stock
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon balsamic vinegar
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper, freshly ground

Method

  1. After searing meat in the skillet, remove the meat and set aside; leave the browned bits and fat in the pan. Reduce heat to medium.

  2. Add 1 tablespoon of the butter to the skillet and stir in the shallot. Cook until softened, about 1 minute.

  3. Add the garlic and cook until fragrant, about 30 seconds.

  4. Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to release the browned bits. Simmer until the wine reduces by about half, 4 to 5 minutes.

  5. Add the beef stock and thyme, and simmer until the sauce reduces and thickens slightly, 5 to 6 minutes.

  6. Remove the skillet from heat and stir in the balsamic vinegar, salt, and pepper.

  7. Swirl in the remaining 1 tablespoon butter until melted and the sauce is glossy.

  8. Taste and adjust seasoning, then spoon the sauce over the reserved meat and serve immediately.

Rate this recipe

★ 4.1 (1)

Red Wine Pan Sauce

This sauce turns the fond left in a hot skillet into a deeply flavored finish for seared meats. Red wine deglazes the pan while butter and a touch of stock round out the body, creating a glossy, tangy sauce in minutes. Spoon it over steak, pork chops, or roasted chicken for a restaurant-style finish.

20 min 16 oz 95 cal

Ingredients

  • 2 tablespoons butter, divided
  • 2 tablespoons shallot, minced
  • 1 clove garlic, minced
  • 1 cup dry red wine
  • 1 cup beef stock
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon balsamic vinegar
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper, freshly ground

Method

  1. 1

    After searing meat in the skillet, remove the meat and set aside; leave the browned bits and fat in the pan. Reduce heat to medium.

  2. 2

    Add 1 tablespoon of the butter to the skillet and stir in the shallot. Cook until softened, about 1 minute.

  3. 3

    Add the garlic and cook until fragrant, about 30 seconds.

  4. 4

    Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to release the browned bits. Simmer until the wine reduces by about half, 4 to 5 minutes.

  5. 5

    Add the beef stock and thyme, and simmer until the sauce reduces and thickens slightly, 5 to 6 minutes.

  6. 6

    Remove the skillet from heat and stir in the balsamic vinegar, salt, and pepper.

  7. 7

    Swirl in the remaining 1 tablespoon butter until melted and the sauce is glossy.

  8. 8

    Taste and adjust seasoning, then spoon the sauce over the reserved meat and serve immediately.