Best 12 Steak With Red Wine Shallot Sauce Recipes

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Steak with Red Wine Shallot Sauce is a classic dish that combines the robust flavor of steak with the rich, complex flavors of red wine, shallots, and herbs. This hearty and elegant dish is perfect for a special occasion or a romantic dinner at home. The key to a great Steak with Red Wine Shallot Sauce is to use high-quality ingredients and to cook the steak perfectly. The sauce is made by simmering red wine, shallots, and herbs until it is reduced and concentrated, and then it is poured over the cooked steak. The result is a dish that is both flavorful and elegant.

Check out the recipes below so you can choose the best recipe for yourself!

STEAK & STICKY RED WINE SHALLOTS



Steak & sticky red wine shallots image

People will think you've been cooking for hours with this rich and meaty dish, ready in under 30 minutes

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

8 brown shallots , peeled and quartered but left whole at the root
2 sirloin steaks , about 175g/6oz each
crushed black peppercorns
25g butter
4 tbsp balsamic vinegar
large glass red wine , about 175ml/6fl oz
150ml beef stock

Steps:

  • Simmer the shallots in a pan of water for 2-3 mins, then drain and set aside. Season the steaks with a little salt and plenty of crushed peppercorns. Heat half the butter in a pan until sizzling, then cook the steaks for 3 mins on each side for medium or until done to your liking.
  • Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown. Add the balsamic vinegar and bubble for a few mins. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together. Spoon the shallots over the steaks and serve withgreen beans and chips.

Nutrition Facts : Calories 524 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 1.87 milligram of sodium

STEAK WITH SHALLOT-RED WINE SAUCE



Steak With Shallot-Red Wine Sauce image

The sauce makes these steaks really special. Use rib-eyes or beef tenderloin for a really tender meal. From Good Housekeeping, January 2003.

Provided by lazyme

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon vegetable oil
2 (12 ounce) boneless rib-eye steaks or 2 (12 ounce) beef tenderloin steaks
1 teaspoon butter or 1 teaspoon margarine
1/2 teaspoon salt
1/4 teaspoon pepper, coarsely ground
2 medium shallots, finely chopped
1 cup dry red wine

Steps:

  • In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
  • Meanwhile, pat steaks dry with paper towels.
  • Add margarine to skillet.
  • Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
  • Transfer steaks to cutting board; keep warm.
  • To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender.
  • Add wine to skillet and heat to boiling over high heat. Boil 2 minutes.
  • To serve, thinly slice steaks and spoon wine sauce on top.

Nutrition Facts : Calories 538.8, Fat 39.7, SaturatedFat 16.1, Cholesterol 118.4, Sodium 397.4, Carbohydrate 2.4, Sugar 0.4, Protein 30

GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE



Grilled Flank Steak with Shallot and Red Wine Sauce image

Provided by Amy Finley

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

4 shallots, sliced in thin rings
4 tablespoons olive oil
1 cup red wine
1 cup beef broth
Salt and freshly ground black pepper
1 (1 1/2 pound) piece flank steak
1 tablespoon cold butter, in small chunks
Special Equipment: A grill or grill pan

Steps:

  • In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
  • Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

STEAK WITH SHALLOT SAUCE



Steak with Shallot Sauce image

A delicious shallot sauce with balsamic vinegar and parsley elevates this simple steak dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 6

1 tablespoon olive oil
4 shell steaks (6 to 8 ounces each)
Coarse salt and ground pepper.
6 shallots
1/4 cup balsamic vinegar
1/2 cup coarsely chopped fresh parsley

Steps:

  • Heat olive oil in a large skillet over high heat. Generously season both sides of shell steaks with coarse salt and ground pepper. Cook steaks until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover loosely with foil, and set aside.
  • Reduce heat to medium; add 6 shallots, thinly sliced into rings. Cook, stirring frequently, until softened, 4 to 6 minutes.
  • Add balsamic vinegar, coarsely chopped fresh parsley, and any accumulated juices from steaks; cook until sauce is just slightly reduced, about 1 minute. To serve, spoon shallot sauce over steaks.

Nutrition Facts : Calories 384 g, Fat 19 g, Protein 43 g

STEAKS WITH ROASTED GARLIC, SHALLOTS AND RED WINE SAUCE



Steaks With Roasted Garlic, Shallots and Red Wine Sauce image

I found this in the June 1995 Bon Appetit RSVP section from The Norton House Hotel in Edinburgh, Scotland.

Provided by lazyme

Categories     Steak

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup dry red wine
1/2 cup shallot, chopped
2 garlic cloves, chopped
1/2 teaspoon dried thyme
1 bay leaf
1 cup chicken stock
1 cup beef stock
12 garlic cloves, peeled
12 shallots, peeled
2 tablespoons vegetable oil
24 ounces beef tenderloin steaks, 1-inch thick
1/4 cup butter, chilled, cut in pieces

Steps:

  • Combine first 5 ingredients in heavy medium saucepan over medium-high heat.
  • Boil until liquid is reduced by half, about 6 minutes.
  • Add both stocks and boil until liquid is reduced to 1/2 cup, about 20 minutes. (Sauce can be prepared 1 day ahead. Cover and refrigerate).
  • Preheat oven to 375.
  • Place whole garlic cloves and shallots on 12-inch square of foil.
  • Drizzle with 1 tablespoon oil.
  • Season with salt and pepper.
  • Bring 4 corners of foil together to form package; twist to seal.
  • Place foil on baking sheet; roasts 30 minutes.
  • Open foil and roast until garlic and shallots are tender and golden, about 30 minutes.
  • Transfer garlic and shallots to platter.
  • Tent with foil.
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
  • Season steaks with salt and pepper.
  • Add to skillet and cook to desired doneness, about 4 minutes per side for rare.
  • Transfer steaks to platter with garlic and shallots; tent with foil.
  • Bring sauce to simmer.
  • Remove from heat.
  • Add butter 1 piece at a time, whisking just until melted.
  • Strain sauce into medium bowl.
  • Season to taste with salt and pepper.
  • Drizzle over steaks, garlic and shallots and serve.

Nutrition Facts : Calories 801.3, Fat 59.4, SaturatedFat 24.6, Cholesterol 153.1, Sodium 458.6, Carbohydrate 20.7, Fiber 0.3, Sugar 1.4, Protein 35.2

PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

SHALLOT & RED WINE SAUCE



Shallot & red wine sauce image

This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 8

250g shallot, sliced
4 tbsp olive oil
1 garlic clove, lightly crushed
sprig rosemary
5 tbsp balsamic vinegar
400ml red wine
400ml beef stock or brown chicken stock, preferably homemade
knob of butter

Steps:

  • Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.
  • Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
  • Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
  • Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.
  • Pour in 400ml beef or brown chicken stock and bring to the boil.
  • Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.
  • Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.

STEAK SALAD WITH SHALLOTS AND RED WINE



Steak Salad with Shallots and Red Wine image

Categories     Salad     Beef     Onion     Sauté     Quick & Easy     Red Wine     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground cumin
2 (1 1/2-inch-thick) boneless top loin steaks (10 ounces each)
2 tablespoons olive oil
1/2 pound large shallots, thinly sliced lengthwise (2 cups)
1/2 cup dry red wine
1/4 cup red-wine vinegar
1 tablespoon packed dark brown sugar
3 tablespoons unsalted butter
1 head escarole (1 pound), torn into 1-inch pieces (6 cups)
Special Equipment
an instant-read thermometer

Steps:

  • Stir together salt, pepper, and cumin in a small bowl. Pat steaks dry and sprinkle spice mixture evenly on both sides, rubbing to adhere.
  • Heat oil in a 10- to 12-inch heavy skillet over moderate heat until hot but not smoking, then cook steaks, turning over once, until thermometer inserted horizontally registers 115°F, about 12 minutes total.
  • Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. (Beef will continue to cook as it stands.) Add shallots to skillet and cook over moderate heat, stirring frequently, until just softened, about 3 minutes. Stir in wine, vinegar, and brown sugar and cook 3 minutes. Add butter and cook, whisking constantly, until butter is incorporated and sauce is slightly thickened. Pour any meat juices accumulated on cutting board into sauce.
  • Cut steaks into 1/4-inch slices and serve over escarole. Spoon shallots and sauce over steak.

STRIP STEAK WITH RED WINE CREAM SAUCE



Strip Steak with Red Wine Cream Sauce image

This is a delicious steak recipe I made for my soups and sauces final in culinary school. My chef/professor raved about it. The sauce is really what makes the difference.

Provided by Shelby Knockenhauer

Categories     Meat and Poultry Recipes     Beef     Steaks     Strip Steak Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
2 red onions, sliced
1 (8 ounce) package button mushrooms, sliced
1 tablespoon vegetable oil
6 New York strip steaks
salt and ground black pepper to taste
1 cup red Zinfandel wine
1 cup beef broth
2 tablespoons Dijon mustard
1 cup heavy whipping cream

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium-high heat; cook and stir red onions and mushrooms until tender, about 10 minutes. Transfer onion-mushroom mixture to a bowl.
  • Coat hot skillet with 1 tablespoon vegetable oil over medium-high heat. Pat each steak dry with paper towels and season with salt and black pepper. Place steaks into hot skillet and cook until outsides are browned and insides are cooked to desired doneness, about 5 minutes per side for medium. Remove steaks from skillet.
  • Pour red Zinfandel wine into skillet; scrape up and dissolve any bits of browned food in the skillet. Whisk beef broth and Dijon mustard into wine mixture and bring to a boil. Cook mixture, stirring often, until slightly reduced, about 5 minutes. Slowly whisk cream into sauce and let stand to thicken, about 5 more minutes. Transfer mushrooms and steaks to sauce and serve steaks topped with sauce.

Nutrition Facts : Calories 649.1 calories, Carbohydrate 7.5 g, Cholesterol 199.6 mg, Fat 33.9 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 15.4 g, Sodium 413 mg, Sugar 2.2 g

RED WINE REDUCTION STEAK SAUCE



Red Wine Reduction Steak Sauce image

Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib.

Provided by Randy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
½ yellow onion, chopped
½ red onion, chopped
2 large shallots, chopped
2 tablespoons minced garlic
1 roma (plum) tomato, chopped
1 pound carrots, chopped
¾ pound fresh mushrooms, sliced
1 (14 ounce) can beef broth
1 ¼ cups Merlot wine, divided

Steps:

  • Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
  • Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 25.2 g, Cholesterol 22.9 mg, Fat 9.5 g, Fiber 5 g, Protein 6.4 g, SaturatedFat 5.7 g, Sodium 476.6 mg, Sugar 9.8 g

HANGER STEAK WITH SHALLOTS



Hanger Steak with Shallots image

Provided by Daniel Boulud

Categories     Beef     Sauté     Valentine's Day     Dinner     Steak

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
six 7-ounce hanger steaks
salt and freshly ground white pepper
2 tablespoons unsalted butter
8 medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons finely chopped Italian parsley leaves

Steps:

  • Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them-6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.
  • Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.
  • To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.

STEAKS WITH SHALLOT SAUCE



Steaks with Shallot Sauce image

WE have hearty beef eaters in our family and this recipe is always a winner. Freshly cracked pepper really brings out the flavor and the touch of vinegar and Worcestershire sauce make these steaks perfect.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2/3 cup sliced shallots or green onions
2 tablespoons butter, divided
1/4 cup beef broth
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
2 beef tenderloin steaks (6 ounces each)
1/2 teaspoon pepper
1/2 teaspoon olive oil

Steps:

  • Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm., Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.

Nutrition Facts : Calories 404 calories, Fat 23g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 265mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.

Tips:

  • Choose the right cut of steak: For this recipe, a tender cut of steak is best, such as a ribeye, strip steak, or filet mignon.
  • Cook the steak to your desired doneness: The cooking time will vary depending on the thickness of the steak and how you like it cooked. Use a meat thermometer to ensure the steak is cooked to your liking.
  • Make sure the shallots are finely diced: This will help them cook evenly and distribute their flavor throughout the sauce.
  • Use a good quality red wine: The wine you use will have a big impact on the flavor of the sauce, so choose a wine that you enjoy drinking.
  • Reduce the wine and shallots until they are thick and syrupy: This will concentrate the flavors and create a rich, flavorful sauce.
  • Season the sauce to taste: Add salt, pepper, and any other desired seasonings to taste.
  • Serve the steak with the red wine shallot sauce immediately: This dish is best enjoyed fresh and hot.

Conclusion:

Steak with Red Wine Shallot Sauce is a classic dish that is sure to impress your guests. The tender steak is cooked to perfection and smothered in a rich, flavorful sauce made with shallots, red wine, and butter. This dish is perfect for a special occasion or a weeknight meal. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

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