This is a quick and delicious sauce for beef; a slightly upscale jus basically. You can make it it just a few minutes as your steak rests. Having just made it, after not making it for years, I can also see its possibilities as condiment for a grown-up, gourmet burger with sautéed mushrooms and onions. Maybe a tiny bit of Roquefort? I might make that.
This makes under half a cup of sauce but you really do not need much as it is very flavorful.
2 Tbsps red wine
1 Tbsp Worcestershire sauce
3 Tbsps butter, cut into cubes
Pepper
Once you have removed whatever cut of beef you are having from the pan in which it cooked, add the red wine to the pan. Cook over medium heat, stirring and scrapping the bottom of the pan to detach all the solids and incorporate them into the red wine.
Once that is done, add the Worcestershire sauce, stir to combine, and let bubble away until thickened and reduced by half.
Add the butter, a few cubes at a time, stirring vigorously to incorporate into the sauce before adding more.
As soon as the last butter cube is melted, add the pepper, stir to combine and either ladle directly over your meat or decant and let each person sauce their own portion. I didn't add salt because the pan drippngis already contained some as did the Worcestershire sauce but do check for seasoning before serving.
Comments