Steak with Red Onion, Wine & Port Sauce

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


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