1Tablespoondrippings from steakor 1 Tablespoon butter, if you have no drippings
1Tablespoonminced garlicor garlic paste
¼cupminced shallotsor red onions
1cupred wineyour choice, or equal amounts beef stock if not using wine
2Tablespoonsbalsamic vinegar
2sprigs fresh thymeplus more for garnish
1cupbeef stock
¼cuproughly chopped parsley leaves
2Tablespoonsbutter
Instructions
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.
1 Tablespoon drippings from steak, 1 Tablespoon minced garlic, ¼ cup minced shallots
Add red wine, beef stock, balsamic vinegar, and thyme. Raise the temperature to medium-high heat and bring the mixture to a rapid simmer.
1 cup red wine, 2 Tablespoons balsamic vinegar, 2 sprigs fresh thyme, 1 cup beef stock
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.
2 Tablespoons butter
Add parsley, taste, and add additional salt and pepper if desired. Serve, and enjoy!
¼ cup roughly chopped parsley leaves
Notes
I recommend using a high-quality drinking wine for red wine sauce, rather than a cooking wine.
Red wine vinegar won't work as well in this recipe, so use chicken or beef stock if you want to avoid using wine.
If you don't have pan drippings, use butter as a replacement for the fat.