happy belated easter!
soo kevin loves loves loooooves sauces with his food. i’m not as crazy about sauces, but i’ve grown to enjoy them more and more since being married. back when we were doing a food tasting for our wedding reception, we tried an amazing tri-tip, marinated in cabernet sauvignon and served with a cabernet port demi-glace. it was sooo good!
recently i was looking at all the red wine we have in our closet and remembered that delicious steak! i found an easy recipe online for a red wine reduction sauce and decided to try it.
- 1 1/2 lb Top sirloin steak (~1 in. thick)
- Kosher salt & fresh ground pepper
- 2 shallots, minced
- 1 1/2 cup red wine (we used an Argentinian Malbec)
- 5-6 Tbs cold unsalted butter, cubed
3) Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side for 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
4) Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat.
we like our steak medium rare, and a little more on the rare side, so we cooked our steak for 4 min on one side and 3 on the other side. it was PERFECT! amazing sear on the outside, warm red color on the inside…sooo SOOO good! and the sauce was delicious!! i helped myself to a glass of the malbec to pair with the steak. so simple yet soo good!