Steak with Red Onion, Wine & Port Sauce

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


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