Last Updated on May 3, 2024 by Carne Diem
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This silky-smooth red wine sauce is the perfect addition to any steak night. Malbec wine and beef broth are simmered with fresh herbs and shallots and reduced until smooth and flavorful. Pair the Malbec sauce with tender cuts of beef like beef tenderloin medallions, our Deconstructed Beef Wellington, or try it with this super, flavorful grilled teres major. It is also great over grilled asparagus or your favorite veggies.
Making the Malbec Wine Steak Sauce
The recipe consists of just a few common ingredients and leaves you enough wine to enjoy a glass or two while preparing the meal. To make the Malbec Sauce for Steak you will need fresh thyme and rosemary, a shallot, peppercorns, and some beef concentrate or beef broth, and a bottle of Malbec.
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. For more great sauces for steaks be sure to check out our Easy Chimichurri Recipe, Yakiniku Sauce, and Goat Cheese Sauce.
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📖 Recipe
Malbec Sauce for Steak
Equipment
- Sauce Pan
- Strainer or colander
Ingredients
- 1 cup Beef Broth
- 1 cup Malbec
- 3 Sprigs Fresh Thyme
- 1 Sprig Fresh Rosemary
- 1 Tab Shallot minced
- ½ tea Whole Peppercorns
- pinch Salt
Instructions
- 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.
Tina Marie
Thank you for this recipe! It was delicious. My husband added a pat of butter at the end, which was so smooth.
Looking forward to trying more of your recipes.
Carne Diem
So happy you enjoyed it. Thank you for sharing your experience!