Steak with Red Onion, Wine & Port Sauce

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


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

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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