Pan-Seared Steaks with Port Wine Sauce

Name: Pan-Seared Steaks with Port Wine Sauce
Yield: Serves 4
Ingredients: 1 tablespoon, vegetable oil; 4 , boneless strip or rib-eye steaks, 1 to 1 1/4 inches thick (about 8 ounces each) (see note); , Table salt and ground black pepper; 1 , small shallot, minced (about 2 tablespoons); 1/2 cup, ruby port; 1/4 cup, Sauce Base (1/2 recipe); 1/4 teaspoon, balsamic vinegar; 1/4 teaspoon, chopped fresh thyme; 1 tablespoon, unsalted butter; , Table salt and ground black pepper

1 comment

Appears in Cook's Illustrated March/April 2011

Main Courses

Beef

Weeknight

Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?

SERVES4

TIME35 minutes

has video

WHY THIS RECIPE WORKS

Our Pan-Seared Steaks with Port Wine Sauce recipe’s Easy Demi-Glace uses mushrooms, ground beef, and tomato paste for meatiness, and powdered gelatin for glossiness. A dash of balsamic vinegar brightens up the dish.

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