Rather than launching into the merits of the flip many over flip once of the steak cooking (not sure if there is a correct answer to that), I am kicking off with a simple red wine sauce. With a few ingredients wine, shallots, stock, salt pepper and a little flour we can achieve a good result, in my opinion better than store bought which I always find to be too sweet.
Some time ago after a complaint from a family member that my steak cooking skills sucked. And after some reflection and realizing that there was some merit to this criticism, I set myself a goal to get me some steak cooking skills, and as it happened, also some steak-saucing skills to go with it.The star of this sauce is the red wine which is really whatever you have on hand, also a good excuse to open a bottle. I am using a 2011 Cab/Sav picked up from Pfeiffer’s in Rutherglen, Victoria, from a recent visit to their cellar door. Thanks to Rose for a great weekend, I need to come back to restock already.
Red Wine Pan Sauce
- 1 Shallot finely chopped
- 1 cup red wine
- 1/2 cup chicken stock
- 1 tbsp flour
- 1 tbsp butter
- 2 tbsp olive oil
- salt to taste
- pepper to taste
- Take pan with browned residue from cooking steak
- Fry chopped shallot in olive oil until it starts to go golden and push to one side.
- Add some more oil and flour and make a roux
- Add red wine, scrape (deglaze) the browned meat residue into the mixture
- Add chicken stock
- Reduce sauce until thick consistency
- Add butter for extra glossy finish
- Pour over steak.