Steak with Red Onion, Wine & Port Sauce

Steak with Red Onion, Wine & Port Sauce
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, coarsely chopped
  • 3 cups thinly sliced red onion (1 large)
  • ½ cup ruby port
  • Four ½-inch-thick boneless rib-eye, New York strip, or T-bone steaks (6 to 8 oz. each)
  • 3 Tbs. cold unsalted butter, cut into ½-inch pieces
  • Kosher salt
  • + 6 more ingredients
    • 2 cups low-salt beef broth
    • 1 large chipotle chile (from a can of chipotles en adobo), seeds removed
    • 1 Tbs. chopped fresh flat-leaf parsley
    • 4 medium white or cremini mushrooms, chopped (about ¾ cup)
    • 1-½ cups dry red wine
    • 1 tsp. dried thyme

Combine the wine and port with the onions, mushrooms, garlic, chile, parsley, and thyme in a 3- or 4-qt. saucepan. Bring to a boil and then simmer very briskly until the liquid is reduced by half, about 10 minutes. Add the broth and reduce by half again, about 13 minutes. Strain the liquid and di...

View full recipe at Fine Cooking


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