Sometimes I like to cook up a couple of big juicy steaks, mix up a salad, and call it dinner. David likes it, too. But sometimes, plain old steak gets boring. I’m not one to dip my steak in ketchup, but I want something to eat my steak with. Something good. Well, that brings me to our next recipe: shallot and red wine steak sauce. This whole meal fits together quite nicely, almost like a puzzle where the steak fits into the sauce and then the sauce with the glass of red wine you are drinking with dinner. Because it’s the same wine, you see.
And that is a perfect night at home, good food, a glass of wine and great company.
Shallot & Red Wine Steak Sauce
- 2 steaks (make sure they have some fat on them, you’ll need it!)
- 1 gigantic shallot, or 2 regular sized ones, cut into rings
- 2 springs of thyme, leaves only
- 1 cup red wine
- olive oil
- salt and pepper to taste
- Turn on your broiler (this step is optional; you can really cook the whole steaks on the stove, but my tiny apartment + a lot of smoke = angry smoke alarm) and line a baking sheet with tin foil
- Sear the steaks in a little bit of olive oil in a heavy-bottomed pan for 4 minutes on each side (you may need to do this one at a time), or whenever they lift up easily. I used my dutch oven, because I have a limited collection of meat cookware.
- Remove the steaks to the prepared baking sheet and let them finish cooking in the broiler (or a plate if they’re done).
- Lower the flame, add the shallots to the pan with a pinch of salt and cook for 8-10 minutes until the shallots cook down and become soft.
- Add the thyme and wine and raise the fire. Reduce the sauce by about half.
- Spoon the sauce over the steaks and eat.