Sort ingredients
mielkeway
QR Code
Listen
Pdf
If preparing a pan-seared steak, reserve 1 Tablespoon of the drippings from the steak in the pan. If not, melt 1 Tablespoon butter in a cast-iron skillet or saucepan over medium heat. Add garlic and shallots, and saute for about 1 minute until tender and fragrant.
Add red wine, beef stock, balsamic vinegar, and thyme. Raise the temperature to medium-high heat and bring the mixture to a rapid simmer.
The wine sauce will begin reducing and will thicken gradually in 3-5 minutes.
If using fresh thyme sprigs, remove them from the sauce. Turn the heat to low and whisk in additional butter. Let the liquid simmer further.
Add parsley, taste, and add additional salt and pepper if desired. Serve, and enjoy!