Steak with red wine sauce is a classic, elegant dish that pairs the richness of a perfectly seared steak with the deep, robust flavors of a reduction made from red wine, shallots, garlic, and butter. This sophisticated combination highlights the umami of the meat while the sauce adds a silky, slightly tangy finish that elevates every bite. Often served with mashed potatoes or roasted vegetables, it’s a favorite for special dinners or romantic evenings, offering restaurant-quality flavor in a dish that’s surprisingly simple to make at home.
Popular cuts include ribeye, sirloin, filet mignon, T-bone, porterhouse, and New York strip. Each has a unique texture, flavor, and ideal cooking method.
Look for marbling (fat streaks within the meat), a bright red color, and firm texture. USDA grading (Prime, Choice, Select) can also help guide quality.
It depends on the cut and your preference. Grilling, pan-searing, or broiling are common methods. Let the steak rest after cooking to retain juices.
These refer to internal temperature and doneness:
– Rare: 120–125°F (cool red center)
– Medium-rare: 130–135°F (warm red center)
– Medium: 140–145°F (warm pink center)
– Well-done: 160°F+ (no pink)
Marinating can enhance flavor, especially for leaner or tougher cuts. Use acidic ingredients like vinegar, lemon juice, or yogurt along with oil and herbs.
Use a meat thermometer for accuracy. Pressing the steak with your finger can also give clues (softer = rarer, firmer = more done).
Letting steak rest (5–10 minutes) allows juices to redistribute, keeping it moist and flavorful when cut.
Yes, raw steak can be frozen for up to 6–12 months. Cooked steak lasts about 2–3 months in the freezer when stored properly.
Ingredients
- 2 beef tenderloin filets 8 ounce
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 1/4 cup shallots chopped
- 1 clove garlic minced
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 tbsp Dijon mustard
- 2 tbsp unsalted butter
Instructions
- Season the beef tenderloin filets with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Add the filets and cook for 4-5 minutes per side for medium-rare, or until desired level of doneness. Remove from the skillet and set aside.
- In the same skillet, add the shallots and garlic. Cook until softened, about 2 minutes.
- Add the red wine and beef broth to the skillet. Bring to a simmer and cook for 5 minutes.
- Stir in the Dijon mustard and butter until smooth and well combined.
- Return the filets to the skillet and cook for an additional 2-3 minutes, spooning the sauce over the top.
- Serve the steak with the red wine sauce.
- Enjoy!
Nutrition
Man, I kinda messed up the sauce. Added too much wine and not enough broth. Live and learn.
Wow. 10/10. My fam loved it.
Love hearing that! 😄 What doneness did you go for—medium-rare or more well-done?
Nice, but I think 5 mins is a lot for medium rare. Mine was like rubber at 4-5 per side—maybe my pan was hotter? Either way, sauce was pretty good.
Absolutely delicious! The sauce was rich and perfect with the steak. 5 stars all the way!
This recipe is incredible! The wine sauce makes the steak taste so fancy. I’m not even a good cook but it turned out perfect.
Easy recipe! I made it for my husband, and he LOVED it. Thanks!
Looks good, but red wine? Isn’t that for cooking pasta? 🤔
So glad to hear that! Your husband is lucky! 😊
Made this for dinner tonight—so good. The sauce turned out silky and the Dijon + butter combo is the real star. I did 4 minutes per side and it was perfectly medium-rare.
I tried it but my sauce got a little too thick and kinda gloppy after adding the butter. Maybe I simmered too long? Still tasted good though—will try again with less reduction.
Yes!! That silky sauce is exactly what I want on steak. Dijon + butter really does make it restaurant-level. I’m glad your 4 minutes/side hit medium-rare too—nice.
I don’t get the point of adding butter at the end. The sauce was already fine—now it’s like… oily? Maybe I overdid the butter, but I’d cut it next time.
I tried this but my steak turned out tough. Maybe I cooked it too long?
This is good but I spelled ‘shallots’ wrong on my list and then forgot them 😅 Sauce was missing a lot. Will remake with shallots for sure.
Hmm “sauce was missing a lot” makes me wonder if you used less wine/broth than called for? I feel like 1/2 cup of each should be plenty, but if you reduced too hard it can get thin. Still—shallots are key.
Ah I’ve done the same thing with ingredients 😅 Shallots make a big difference in this sauce—glad you’ll remake it!
eh, it was okay. Wish I had grilled it instead. Just not my thing.