Steak sauce using Red Wine?

Question

I have some nice red wine leftover as well as Sirloin Steaks and would love to make a sauce using the red wine. Has anyone got any good recipes for making a red wine sauce for my steaks.
Thank you

Hi everyone,
Thankyou so far for your responses, at the moment where I live in Sydney Australia it's just gone 6.30pm Thursday and in about an hour I will be cooking the steaks. I have been reading all of your recipes and my mouth is watering. I will pick one and I intend to try the rext all over the next few months including "Testaco's" recipe which sounds it's worth a try. Who cares about the colour as long as it taste good. Thanks to everyone so far.
Please keep them coming..............thankyou

Answer 1

Take two cloves of garlic and 1/8 red onion. Dice onion and crush garlic. Melt two tablespoons of clarified butter in a saucepan over medium heat. Add the garlic and onion. Make a roux with 1/4 cup flour. Add sea salt and black pepper. Mix in 1/2 cup red wine and 1/2 cup beef broth, if desired. Add a little grainy mustard to heighten the flavour. Let cook, stirring, for five minutes. Add some cornstarch to thicken if necessary.

The traditional style for French steak is butter, garlic, dijon mustard and cream in the pan with the juices and blood from the steak mixed in. Also nice is a little sherry or brandy with cream and garlic.

Answer 2

Garlic, red wine and mushrooms and a little bit of cornstarch to thicken the sauce.

Heat up the mushrooms in a little butter until they're lightly cooked. Take a little bit of your red wine aside and mix it with the cornflour (the quantity depends on the quantity of the wine being used, and the desired thickness). Add the cornflour/wine mixture to the mushrooms and cook on a low heat. When the mixture thickens, add the rest of the red wine bit by bit and add the garlic.

If you like, you can add a little bit of rosemary or lavender to the sauce at the stage of cooking the mushrooms. This should give the sauce a little more of a 'meaty' taste.

Yum. Enjoy the steaks!

Answer 3

Trim exterior gristle from steaks. Pat dry with a paper towel. Season with salt and pepper.

Heat oil in a large, heavy-bottom skillet over medium-high heat until smoking. Place steaks in skillet and cook, without moving, until a well-browned crust forms, 5 to 6 minutes. Using tongs, turn steaks. Reduce heat to medium. Cook 3 to 4 minutes for rare (120 degrees on an instant-read thermometer), 5 to 6 minutes for medium rare (125 degrees). Transfer to a platter and tent with aluminum foil. Red Wine Sauce:
1 large shallot, minced
1 tablespoon balsamic vinegar
1/2 cup dry red wine (medium- bodied and fruity)
3/4 cup low-sodium chicken broth
1 teaspoon minced fresh rosemary leaves
3 tablespoons unsalted butter, cold, cut into tbsp size pieces
Pour off all but 2 teaspoons of fat. Add the shallot. Cook on medium heat, stirring often until soft, about 11/2 minutes.

Add the vinegar, wine and broth; deglaze by scraping up browned bits in pan. Simmer to reduce sauce to 1/2 cup, about 5 minutes. Add any meat juices accumulated under steaks. Simmer 1 minute. Whisk in rosemary and butter.

Taste and adjust seasoning as needed. Pour over steaks and serve.

Answer 4

FILLET STEAKS WITH SCALLION AND
RED-WINE SAUCE

1 scallion
2 beef fillet steaks, about 1 inch thick
Salt and pepper
2 tbsp. butter
1 tbsp. oil
6 tbsp. red wine

Slice scallion. Sprinkle steaks with salt and pepper. Heat a medium size frying pan over medium heat, add 1 tablespoon of the butter and the oil and beat until foamy. Add steaks and cook until well browned about 5 minutes. Turn and cook 5 minutes more for medium rare. Remove steaks from pan. Add scallion and cook over medium heat, stirring 1 minute. Add wine and cook, stirring 1 minute. Add wine and cook, stirring up brown bits from bottom of pan, until syrup about 1 minute off the heat, stir in remaining 1 tablespoon butter. Pour red wine

Answer 5

1 c. ketchup
3 tbsp. brown sugar
1/2 cup of onion, finely chopped
6 large cloves garlic, finely chopped
1/4 cup water
1/4 cup Worcestershire sauce
1/4 cup freshly squeezed lemon juice
1/4 cup red wine or tarragon vinegar
2 tbsp. soy sauce
1 tsp. dry mustard
1 large whole shallot, chopped
1/2 teaspoon dried onion powder
1 tbsp liquid pectin
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
4 whole anchovies (canned)
4 large whole large mushrooms, fresh

Place all ingredients in blender container and process until smooth. Simmer in saucepan 20 minutes and cool. Store in refrigerator.

hope this works :)

Answer 6

This WORKS: Simply boil up red wine, philadelphia cheese, mushrooms, and some other sauces - worcestshire, soy, sesame, etc, whatever you have. You get this grayish thing which doesn't look that crash hot, but tastes INCREDIBLE.

Answer 7

I would like to have a glass of wine right now