Please ignore the lame photo. We had guests over for dinner so I was trying to speed things up. I totally forgot to add the reduction sauce before taking the picture...so use your imagination on this one! (Also, you may have noticed that we are paleo+wine, so we're okay with the wine in this recipe. If you aren't, you can try substituting another liquid, but I don't know how that will work out.)
Recipe adapted from raleys.com.
6 strip steaks
2 cups red wine
1/2 cup pan drippings or beef broth (I used broth)
1/3 cup finely chopped shallots
4-6 sprigs fresh rosemary
1/2 cup cold grass-fed butter, cut into pieces
freshly ground black pepper
- Place wine, broth, shallots, and rosemary in a medium saucepan. Bring to a rolling boil over medium to medium-high heat. Reduce heat to medium-low and simmer until liquid is reduced to 1/2 cup, about 20 minutes. Taste the sauce. If it is bitter, add in a little more broth.
- Remove rosemary and whisk in butter. Season with salt and pepper.
- In the meantime, prepare steaks using your favorite method.
- To serve, transfer reduction to a small pitcher and serve with steaks. Great served with slow-roasted pesto tomatoes.