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