Steak with Red Onion, Wine & Port Sauce

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


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

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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