Red Wine Reduction Sauce

Original recipe



  1. Reserve 1 Tablespoon steak drippings from your cooked steak in the pan over medium heat. If you haven't cooked a steak, melt 1 Tablespoon butter in a cast iron skillet. Then, add garlic and shallots and saute, stirring until tender, about 1 minute.
  2. Add red wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium-high heat.
  3. Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes.
  4. Remove the thyme from the sauce and turn the heat to low. Whisk in 2 Tablespoons butter.