Steak with Red Onion, Wine & Port Sauce

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

Ingredients

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

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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