Ingredients:
3/4 cup Red Wine
1/4 cup Beef Stock/Broth
1 Finely Diced Shallot
2 tbsp Unsalted Butter
Kinder’s SPG (or salt and pepper)
Cooking Instructions:
In the same pan that you cooked your steak add in a finely diced shallot and saute on medium heat for about 3 minutes. Then add in your favorite kind of sliced mushrooms, I just used baby bellas this time. Saute for about 3-4 minutes. Get that Kinder’s SPG, season to taste then toss it all together and cook for another minute or so. Add in the star of the show, about 3 quarters of a cup of red wine. Let it reduce by about half then add about a quarter cup of beef stock and continue to reduce until you have the desired thickness. Throw in a couple tablespoons of cold, unsalted butter and stir it in until your sauce has a nice satin look to it. It’s up to you how thick or thin you want it but either way this takes your normal steak to a “marry me” steak! I love this with a nice seared filet. Give this one a try and let me know what you think.
Cook Time: 10 mins