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Malbec Wine Steak Sauce
This silky smooth wine sauce is the perfect addition to any steak night. Pair with tender cuts of beef like beef tenderloin medallions, filet mignon, or try it with this super, flavorful grilled teres major.
The recipe consists of just a few common ingredients and leaves you enough wine to enjoy a glass or two while preparing the meal.
Simply combine the beef broth, shallot, rosemary, thyme, and peppercorns in a sauce pan and bring to a boil over medium-high heat. Let boil for about 5 minutes then add in the Malbec wine and reduce the heat to medium. This recipe works well with other full-bodied red wines as well so feel free to use a Syrah or Cabernet Sauvignon.
Continue to heat the sauce over medium heat until it is reduced by half, then pass the sauce through a strainer to remove the solids. Return the strained sauce to the pan and continue to simmer the sauce until it reaches your desired consistency. We prefer a smooth, syrupy consistency. Salt the sauce to taste and enjoy.
Serve beside or on top your favorite cut of tender, grilled or smoked meat.
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Malbec Sauce for Steak
- Sauce Pan
- Strainer or colander
- 1 cup Beef Broth
- 1 cup Malbec
- 3 Sprigs Fresh Thyme
- 1 Sprig Fresh Rosemary
- 1 Tab Shallot minced
- 1/2 tea Whole Peppercorns
- pinch Salt
- Combine all ingredients except the wine in a saucepan and bring to a boil over med-high heat. Boil for 5 minutes.
- Add the wine, and reduce heat to medium. Heat the sauce until reduced by half.
- Strain out the solids, and then continue heating sauce until it is reduced to a syrup consistency or to desired consistency.