Easy Red Wine and Shallot Pan Sauce for Steaks
This quick red wine pan sauce comes together in minutes and can be made with or without the mushrooms to really elevate a quick steak night into a classic bistro experience without any of the frill and hefty price tags.
- 1 cup mushrooms stems removed
- 1 tbs olive oil
- 1 shallot sliced thin
- 1/2 cup red wine
- 1 tbs Worcestershire sauce
- 2 tbs butter
Swirl the olive oil in a preheated skillet over medium heat. Add the mushrooms and toss to coat. Sprinkle with salt and allow the mushrooms to cook until the liquid has been pulled out of them and absorbed, 5 to 7 minutes. Add the shallot and cook until browned, about 2 minutes. Season with fresh thyme and cook 30 seconds longer.
Add 1/4 cup of the wine. Scrape up any browned bits that may be stuck to the bottom. Add the remaining wine and Worcestershire sauce, reduce heat, and simmer for 5 to 7 minutes until the liquid has reduced by half.
Off heat, stir in the 2 tablespoons of butter, one at a time, swirling to melt. Season with salt and pepper as needed.
Spoon over cooked steaks when ready to serve.