Red Wine Steak Sauce
I make this red wine steak sauce when I want my steak dinner to feel like a special occasion. It's a glossy pan reduction built from shallots, cognac, red wine, and beef stock, and I finish it with butter for that silky steakhouse shine. It only takes me 20 minutes, and I love pairing it with my filet mignon recipe, ribeye, or really any steak I'm in the mood for.
Quick Look: Red Wine Steak Sauce
- 🕐 Prep time: 5 minutes
- 🍳 Cook time: 15 minutes
- ⏱ Total time: 20 minutes
- 🍽 Servings: 4
- 🔥 Calories: 134 kcal (sauce only)
- 🥘 Cook Method: Stovetop
- 😋 Flavor Profile: Rich, savory, bold
- 📊 Difficulty: Easy
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Table of Contents
Why is My Red Wine Steak Sauce So Good!
- I make this sauce in the same pan I cooked the steaks in, so every bit of those browned drippings goes straight into it.
- Cognac is the one ingredient I never skip, since it adds a layer of warmth and depth that wine alone just can’t give you.
- I reduce the cognac and the wine separately, one at a time, so the flavor concentrates at each step instead of getting diluted.
- Right before serving, I highly recommend to finish the sauce off with stirring in cold butter for that silky, glossy steakhouse shine.
- This only takes me 20 minutes, and I put it on everything from pan seared filet mignon to pork or chicken, and even crispy skin salmon.
What Is Red Wine Steak Sauce?
- Red wine steak sauce is a quick pan sauce built on red wine, cognac, and beef stock, reduced down until it’s rich, glossy, and thick enough to coat a spoon.
- It’s the same idea behind classic French pan sauces like bordelaise, just simplified for a weeknight kitchen.
- Think of the technique as a reduction: you simmer liquids uncovered until the water evaporates and the flavors concentrate naturally, no cornstarch or flour needed.
Ingredient Notes
- Oil – I use a neutral, high smoke point oil like avocado or vegetable oil.
- Shallots – I always reach for shallots here. They give me a delicate sweetness with a mild onion-garlic flavor that blends into the sauce without overpowering it.
- Garlic cloves – I use fresh garlic, not pre-minced. A quick sear in the hot pan pulls so much more flavor out of it.
- Cognac – I use a mid-range bottle. You don’t need the top shelf stuff, but I’d steer clear of the bottom shelf too. Cognac gives me a caramel warmth and depth that wine alone can’t replace. If I’m out of cognac, I just swap in brandy in the same amount.
- Red wine – I like a rich, full-bodied dry red here: Cabernet Sauvignon, Zinfandel, Malbec, or Pinot Noir all work great. Sweet wine is the one thing I avoid, it makes the sauce cloying. My rule is to use something I’d actually want to drink alongside the steak.
- Beef stock – I reach for stock over broth, or my homemade beef stock when I have it on hand. Stock gives me more body and richness, which means a deeper flavor and a slightly thicker finish.
- Unsalted butter – I add this off the heat at the very end. The cold butter melts into the warm sauce and gives me that glossy, velvety finish I’m after.
See recipe card for complete information on ingredients and quantities.
How to Make a Red Wine Steak Sauce
- Cook the steaks first. I always pat my steaks completely dry before they hit the pan, since any surface moisture works against a good sear. Right before they go into the hot skillet, I season them and let them cook undisturbed so a proper crust can build. Once they’re done, I let them rest so the juices redistribute before I slice.
- Make the sauce. I keep all the drippings in the pan, since those browned bits on the bottom are pure flavor. The shallots go in next, and I cook them until they’re fully softened and deeply golden, not just translucent. Then I stir in the garlic and let it go just until it’s fragrant, about 20 to 30 seconds.
- The cognac goes in next, holding a steady simmer. The goal is for the volume to drop by half and the sharp alcohol smell to mellow out. Then, I do the same with the red wine, reducing it until the raw wine smell is gone and the liquid looks noticeably darker and more concentrated.
- Once the stock, thyme, salt, and pepper go in, I let it simmer until the sauce lightly coats the back of a spoon.
- I always take the pan completely off the heat before adding the butter, since it breaks instead of emulsifying if the pan’s too hot. I stir until it melts in smooth and the sauce gets that glossy sheen.
Tips For the Best Steak Sauce
- Use the right pan. I reach for cast iron because I need higher heat for a good sear on the beef. Stainless steel works too, but you have to watch it closely or things can stick.
- Use the best ingredients you can. I always use the wine I actually like to drink instead of a cheap bottle, because you can taste the difference. I never skip the cognac, and I always use beef stock over broth for the richest flavor.
- Baste the meat with butter. It means extra butter, but the payoff is worth it: I get even browning and that gorgeous golden crust. I do this in the last minute of cooking, right as the steak gets close to my desired temperature.
- Finish the sauce with butter off the heat. That’s how I get the beautiful glossy finish every time.
- I always make the reduction in the same pan I cooked the meat in. That way I’m pulling all those drippings into the sauce for deeper flavor.
- Make it ahead. This sauce keeps beautifully, so I’ll often make it a day in advance, refrigerate it, and rewarm it gently over low heat, stirring until smooth. I never let it come to a full boil when reheating.
What to Serve With Red Wine Steak Sauce
- I make this sauce most often for pan seared filet mignon, but it’s just as good over ribeye, New York strip, or whatever cut I have on hand. I’ve even spooned it over any simple meats.
- For sides, I always go with perfect mashed potatoes. The creamy texture soaks up the sauce perfectly.
- Roasted asparagus, sautéed green beans, or sautéed mushrooms keep the plate feeling elegant without competing with the sauce.
- When I want a different starch, I’ll make parmesan rice or rice pilaf.
Red Wine Steak Sauce Recipe FAQs
How to leftover store red wine steak sauce?
Have leftover red wine steak sauce? Allow it to cool first and then transfer it into an airtight container. Refrigerate it for up to 2 days. Use it with any leftovers or sear a fresh batch of meat the next day. It even tastes delicious on chicken and vegetables!
What red wine should I use in steak sauce?
You want to use a rich and full bodied red wine. I recommend a nice Zinfandel, Malbec, or Pinot Noire. These wines are not too dry, have a very slight sweetness to them, and are rich and full bodied.
Make sure to NOT use any sweet wines!
Can I substitute something for cognac?
I use brandy as the closest swap, in the same amount. If you don’t have either on hand, you can skip it, but the sauce will lose some of that depth and complexity.
Can I freeze red wine steak sauce?
Yes, you can. Let it cool completely, then freeze it in an airtight container for up to 3 months. I thaw it in the fridge overnight and reheat it on the stovetop over low heat.
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Red Wine Steak Sauce Recipe
I make this red wine steak sauce when I want my steak dinner to feel like a special occasion. It's a glossy pan reduction built from shallots, cognac, red wine, and beef stock, and I finish it with butter for that silky steakhouse shine. It only takes me 20 minutes, and I love pairing it with my filet mignon recipe, ribeye, or really any steak I'm in the mood for.
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Servings: 4
Calories: 134kcal
Ingredients
- 2-4 Filet mignon steaks or ANY other favorite steaks
- 2 tbsp canola oil
- kosher coarse salt
- fresh cracked black pepper
Red Wine Sauce:
- 1 tbsp canola oil
- 1-2 shallots depending on size
- 3 garlic cloves
- 2 tbsp cognac
- 3/4 cup red wine
- 1/4 cup beef stock
- 1/4 tsp dried thyme
- salt
- fresh cracked black pepper
- 1 1/2 tbsp unsalted butter to finish the sauce
Instructions
Before Cooking:
- Make sure to take the steaks out of the refrigerator and out of the package 30-45 minutes before cooking. Let them rest on the cutting board.
- Prepare and measure all your ingredients before starting to cook.
Cook the Steaks:
- If using filet mignon: Tie a string of cooking twine around each filet mignon steak. Tie it firm but not too tight where it starts to cut into meat. Trim off long sting ends.You do not need to do this with other steaks.
- Use a paper towel to pat each steak dry.
- Preheat the skillet over medium-high heat for 3-5 minutes, until very hot. (Different stoves may take different amount of time to preheat.)
- Season steaks with salt and pepper on all the sides, don’t forget to season around the edges as well.
- Add oil to the pan and spread it around.
- Add steaks and let them cook for 3-4 minutes, undisturbed. Flip the steaks with metal tongs and sear steaks for another 3-4 minutes on the other side, also undisturbed.
- Lower the heat to medium and check temperature of the steaks. Flip the steaks to the other side and cook it for another minute before flipping again. Keep cooking and flipping every about every minute until they are cooked to the desired temperature. Use a digital meat thermometer to measure for the desired doneness.
- Take steaks out and set aside to rest.
Red Wine Sauce:
- Raise the heat back to medium-high and add a little more oil to the pan if needed.
- Add shallots and cook until completely softened and browned. Stir in garlic and let it sear a few seconds, until fragrant.
- Pour in cognac and simmer until reduced by half.
- Pour in red wine, stir and simmer until also reduced by about half.
- Stir in beef stock, thyme, and some salt and pepper to taste. Let it simmer for a few minutes, until reduced some more, and take off heat.
- Mix in butter until melted and sauce is glossy and serve with steaks!
Video
Notes
- Nutrition notes: please note that nutritional value above is calculated only for the sauce. Each type of steak will take a different nutritional information.
- Wine: You want to use a rich and full bodied red wine. I recommend a nice Zinfandel, Malbec, or Pinot Noire. These wines are not too dry, have a very slight sweetness to them, and are rich and full bodied.
Make sure to NOT use any sweet wines! - Don’t forget to finish the sauce with butter when you take it off the heat for a beautiful glossy finish.
Nutrition
Calories: 134kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 33mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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30 Minute Meals, Beef Recipes, Christmas Dinner Recipes, Dinner Recipes, Sauce Recipes, Seasonal Recipes, Steak Dinner Ideas, Valentine's Day,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Excellent recipe
Very nice recipe
Thanks!