Steak Au Poivre with Red Wine Sauce from the Pan
Red wine pan sauce is an amalgamation of those browned bits (fond) left in the pan after searing meat, shallots, rosemary, thyme, broth, good-quality red wine, and a few pads of French butter to bind it all together and thicken it to a syrupy consistency. A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut has rich, beefy flavor infuses the pan sauce.
Note: Trim the steak of large pieces of fat and tie it into a round for even cooking, serves 2
- 1 (1-in-thick) Wagyu ribeye steak, trimmed and tied with butcher’s twine
- 1 teaspoon kosher salt
- 1 teaspoon cracked black Java pepper
- 1/4 cup unsalted French butter, divided
- 1 tablespoon neutral oil, such as Almond
- 1/4 cup minced shallots
- 1/2 cup good, red wine
- 1 cup homemade beef bone broth
- Step 1 Season steak with salt and pepper, pressing pepper into steak.
- Step 2 Melt 1 tablespoon butter with oil in a large stainless steel skillet over medium-high. Add steak and sear until crusty, browned, and fat is rendered, about 2 mins. Turn and sear 2 mins.
- Step 3 Lift steak and press edge of steak into pan, rolling until edges are browned and rendered. Place steak flat in pan, and reduce heat to medium. Cook to desired degree of doneness, 2 mins to 2 mins and 30 secs per side for medium-rare. Transfer steak to a cutting board. Pour off fat from pan, reserving fond in pan.
- Step 4 Melt 1 tablespoon butter in skillet with fond. Add shallots and cook, stirring often, until shallots are softened, about 2 mins.
- Step 5 Deglaze the pan with red wine. Simmer until reduced by half, about 3 mins. Add broth and simmer until sauce is thick enough to coat the back of a spoon.
- Step 6 Add remaining 2 tablespoons of butter to sauce, and gently shake pan to incorporate butter as it melts.
- Step 7 Slice steak, and divide slices between 2 plates. Drizzle steak with pan sauce and serve.
Pair with: A St. Emilion, Fronsac, or a Pomerol from Bordeaux. I don not believe you can go wrong here.