Steaks in wine sauce
6 servings
30 minutes
Steaks in wine sauce are an exquisite dish of European cuisine that combines the rich flavor of beef with the aromatic depth of red wine. This sauce adds depth of flavor, tenderness, and noble nuances to the meat. The dish is often associated with classic French gastronomy, where wine plays a key role in sauce preparation. Juicy beef, slightly crispy on the outside and tender on the inside, pairs beautifully with a velvety wine sauce enriched with butter for a creamy texture. It is perfect for fine dining or a romantic evening and is served with a glass of good wine and vegetables or potato sides. This dish not only delights the taste buds but also creates an atmosphere of coziness and elegance.
1
Heat a large cast iron skillet or grill over high heat. Season the steaks with salt and pepper.
- Beef steak: 800 g
- Coarse salt: to taste
- Ground black pepper: to taste
2
Fry on each side for at least 3 minutes, depending on the level of doneness you prefer. Place the steaks on a plate and cover with foil.
3
Pour the wine into the same skillet and simmer over medium heat, stirring occasionally and scraping the sides with a wooden spoon, until the wine thickens slightly, about 4 to 6 minutes.
- Red dry wine: 1 glass
4
Cut the butter into cubes.
- Butter: 50 g
5
Remove the pan from the heat and, stirring constantly, add the cubes of butter, not adding the next until the previous one is melted. Season with salt and pepper.
- Butter: 50 g
- Coarse salt: to taste
- Ground black pepper: to taste
6
Serve steaks with sauce.