Pan Sauce for Steak | Red Wine Reduction Sauce Recipe

A velvety red wine pan sauce adds luxurious flavor to these incredibly tender, pan-roasted steaks. An aromatic French rub composed of thyme, tarragon and chives adds incredible flavor and beautiful aromatics. Heat your skillet and prepare the ingredients for this elegant and satisfying meal.
Get the recipe: www.certifiedangusbeef.com/re...
Ingredients for Pan Roasted Filet with Red Wine Reduction Sauce:
2 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2 inches thick
1 tablespoon dry thyme
1/2 tablespoon crushed dry tarragon
1/2 tablespoon crushed dry chives
1/2 tablespoon cracked black pepper
1/2 teaspoon salt
1 teaspoon olive oil
1 tablespoon diced onion
1 teaspoon chopped garlic
1/4 cup red wine
3/4 cup unsalted beef stock
1 teaspoon Dijon mustard
1 tablespoon butter
1 tablespoon chopped parsley
Salt and pepper to taste
~~ If it's not CERTIFIED, it's not the best. ~~
#pansauce #beef #CertifiedAngusBeef
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[@mobandz3017]

I like how he explains the science of each ingredient really helpful

[@bbqottawa8092]

WOW! The possibilities to add different liquids are endless. Thanks for the video

[@jacksonfl]

Once again, great recipe and technique! Thanks for doing this.

[@ZeroTwoDarlingXO]

Jeeze this channel is just crazy underrated. Top notch stuff. Top. Content we need but don’t deserve. God bless you all!

[@gilltim5711]

Excellent explanation. Clear and to the point. Nice job.

[@goldentrowel1968]

Great job, your sauce was perfect.

[@mattmn23]

Thanks. I love your videos.

[@stuartmccloud307]

Just made it and it was blooming delicious, just like going to the restaurant. Thanks for sharing :)

[@CertifiedAngusBeefTestKitchen]

Glad you enjoyed it!

[@GiangNguyen-lw4ff]

@@CertifiedAngusBeefTestKitchen k ở

[@purexroyalty20179]

I did as well used pb&j wine st julians and peppers yellow n orange , n red onion and vegetable broth ,garlic tomato sauce

[@tjmellonslap]

Made this recipe step by step for ribeye. Turned out great ! Delicious ! Only thing I substituted beef stock with high quality. Syrup beef bullion.

[@CertifiedAngusBeefTestKitchen]

Fantastic!

[@laughing2die]

Red wine is a bit sour, but drinkers who know how to taste red wine will love this taste.

[@mthomas73]

Fantastic instruction and explanation

[@axlek7620]

Excellent! Thanks for the presentation.

[@CertifiedAngusBeefTestKitchen]

Our pleasure!

[@nadinebalolot3626]

Wow!!!

[@vjp724]

Good video. I tried it, and tasted delicious.. I added just a little Wochester sauce.

[@dvswia1831]

Really great, thx!

[@CertifiedAngusBeefTestKitchen]

Thanks for watching!

[@1N2themystic]

I'm going in with some cippolini onions, thyme, and porcini and button mushrooms. I did a 60 day, dry aged rib roast last year and I cut 1 1/4" ribeyes. I thought I ate the last one six months ago but I found one last week.

[@xoxoxov]

Thank you

[@ricksundberg5659]

Looks great, good techniques employed here. Important to notice how he didn't use any salt in this sauce because he used ingredients that had a lot of salt inherently in them (seasoned beef fond, beef broth, tomato paste, butter). It is very easy to over salt a sauce like this.

[@ElementsMMA]

Really great video, I already use virtually the exact same method, but I season both sides of my steak. Is there a reason you only season one side? Thanks

[@franko740]

I do straight up shallots on hot oil, brown, add red wine, add butter & a lil toss of flour and bada boom bada bing baby

[@jorgemalave6970]

Excellent 👌

[@lhartatt]

Very much liked this pan sauce recipe. One question: I make my own beef stock (escofier recipe) and it starts with bones and tomato paste, then baked). Do I cut back or omit entirely the tomato paste of your recipe?

[@krysan893]

Thx king

[@coreybrown4192]

Great video .... I will be using this

[@CertifiedAngusBeefTestKitchen]

Enjoy

[@uptowncymru8535]

SOO good, made it up but I used a small spoonful of passata and in combination, i used bovril and beef stock came out gorgeous

[@rileyswack5402]

I already love making red wine reduction for my steak, but i figure since I've never taken a cooking class i might learn how to do it instead of guessing. Cheers!

[@caneskretteburg6340]

Thanks bruh

[@user-gh8sl7iu3y]

Spectacular! How about a peppercorn gravy and/or mushroom sauce next.

[@CertifiedAngusBeefTestKitchen]

That sounds really good! We have a pot roast video with a mushroom onion sauce. Check it out: kzbin.info/www/bejne/poi0knhobp16npY

[@JAJC_gaming]

Thank you im doing a cook of with my mum i am making steak you have helped me alot thx

[@CertifiedAngusBeefTestKitchen]

That's great! Hope your meal was amazing.

[@JAJC_gaming]

@@CertifiedAngusBeefTestKitchen thx doing it next week hope i win thx again

[@chrisb6943]

Yummylicious. Is it okay to use t bone steak and chateaubriand instead of those flat steak?

[@CertifiedAngusBeefTestKitchen]

Absolutely! Let us know how it goes.

[@GMATveteran]

would a comparable sauce be good with poultry, such as goose? If I did this sauce with goose drippings instead of the beef remnants from the pan, I wonder whether that would work as well?

[@chhayaroth]

If I baste my steak with herbs, can I use the pan for the sauce?

[@aventuraswithlaura6833]

How much beef stock did you add?

[@annonymousvector1690]

Hey ​ @Certified Angus Beef brand Test Kitchen . Lovely recipe. Btw, I noticed in the KZbin description that you did not mention how much beef stock is required. Can you update the beef stock amount there?

[@CertifiedAngusBeefTestKitchen]

Good catch! About 3/4 cup is a good place to start.

[@pardiss]

Do you use pickled pearl onions or raw ?

[@oakpal]

Would avocado oil work since it has a high heat point?.

[@CertifiedAngusBeefTestKitchen]

Yes avocado oil is a great option as well :)

[@craigbrown5359]

Outstanding

[@wttw2581]

I can use other salt rather than kosher salt?

[@hmtrimworks7148]

*PRO TIP* : Always rest your states on a plate… Not on the cutting board... This way when you re-introduce your steaks to your sauce you can dump whatever juices the steaks left behind on the plate back into the sauce. -Also if you don’t have beef stock, dissolve some granulated bouillon into the wine before entering it into the pan.

[@pandamilkshake]

Yes! Good thing somebody said that resting the steak on the cutting board will just make the wood retain some of the juices. P.S. What I do is make a water-corn starch mixture and put in a bouillon cube (if I don't have any homemade beef stock ready). Like that, I can have a richer consistency when I put mix them together.

[@6foot8jesuspilledpureblood82]

I don't think it really matters where you rest, i dont rest on the plate because it sucks the heat out too quickly, for me the chopping boardis always preferable, also imo water is better than cheap bullion. There's no alternative for real boiled beef bone stock. Not the fake stuff you but at the store, that is nothing but chemicals

[@MrWhitelightning73]

What’s the difference between neutral and non neutral oil

[@briceschiele6955]

For ribeye, how much white wine and broth do you recommend? I'm doing a project with ribeye and I would like a professional opinion

[@ingokrommer]

How do you get a job like this?

[@zoranspirkovski9721]

1. Go ask for a job in a restaurant. 2. Open a restaurant. 3. Go to culinary school Many options

[@ahmadhidayah1]

What's the sub for red wine ?

[@richardmlynarik6346]

Hey, awesome video! :) But one question. Are you using equal parts of red wine and beef stock? thanks for answering :)

[@CertifiedAngusBeefTestKitchen]

Equal parts is a great place to start. Adjust the amount of liquid if you think the sauce is too thin or too thick. Thanks for watching!

[@richardmlynarik6346]

@@CertifiedAngusBeefTestKitchen thanks for advice and fast respond! 😏

[@10th_Vongola]

How long did you sear the steak, and how long did you glaze them with the sauce to make it medium rare?

[@6foot8jesuspilledpureblood82]

It's different with every single steak, thicknessand cut, you just need to get a hang of it unfortunately

[@JoMiddleton-dr4nu]

Where is recipe? I want to make this but don't know amounts.

[@amber3171]

Hey. How much stock did you use? It's not in the recipe.

[@CertifiedAngusBeefTestKitchen]

Hey, Amber. You are right! We don't have beef stock in the recipe because we were attempting to show more of the technique behind building a pan sauce as opposed to the individual recipe itself. Here are some tips from Chef Gavin: 1. Use unsalted (or low sodium) beef stock 2. Use up to a cup depending on how "beefy" you want it to be. You can reduce the sauce down to the consistency that you like. Remember that you are using wine as well so whichever one you want to be more prevalent in the recipe, go with more of that!

[@bryantoth5249]

Please help. I always burn my brown bits. Can you tell me which fat is best to brown meats? What temp to brown and what temp to make sauce. Thanks, Bltoth

[@CertifiedAngusBeefTestKitchen]

Maybe turn the heat down just a bit, and use whichever fat you prefer - canola oil has a higher smoke point. Olive oil needs to be used at a lower heat. Click the recipe link in the video description for specific instructions. Hope that helps!

[@oakpal]

Would you recommend Avacado oil?

[@6foot8jesuspilledpureblood82]

Try using organic grass fed beef tallow, you'll never use toxic seed oils again

[@markhunter6584]

That's great. Thanks. I can't eat dairy, so I'm guessing a dairy free spread with a little salt would work, rather than butter?

[@bastebruno]

how many ply is this pan. is this 5ply or 3ply

[@CertifiedAngusBeefTestKitchen]

Information about this pan is available at Le Creuset: www.lecreuset.com/stainless-steel-deep-fry-pan/SSP2400.html

[@wordforlife1585]

This video would have been so much better if you would have said how much of what you were adding you are adding. That way we could follow along when we make it instead of having to look at the description. It takes nothing to say, "now I'm adding 2 tablespoons of butter and one tablespoon of onion and a quarter cup of oliver red wine. Now I'm going to add a quarter cup of beef broth." Just saying...

[@CertifiedAngusBeefTestKitchen]

We were attempting to focus on the idea behind a pan sauce instead of a specific recipe. We learned our lesson!

[@glitchedgamer56]

Hey any substitute to red wine

[@6foot8jesuspilledpureblood82]

No

[@williamwelcher1958]

Recipe?..

[@biggusdickus2795]

damn cooks should learn what "little" and "tiny" knob of butter means. Throws like 100-150gr in maybe 100ml sauce. Ramsay and Marco Pierre White would be proud.

[@craigkonowal1260]

How much tomato paste did you use?

[@CertifiedAngusBeefTestKitchen]

Here is the full recipe! www.certifiedangusbeef.com/recipes/Pan-Roasted-Filet-with-Red-Wine-Reduction-Sauce

[@yinhonglin9592]

I wonder if it is the same as lamb steak.

[@howardcox2918]

I stole from this to make some lamby nipple chops with minty sour pickle sauce

[@Infinity_azure]

One thing. The spoon

[@rosybrainy683]

Hi

[@CertifiedAngusBeefTestKitchen]

Hello

[@icanttellyou179]

A thumb down for me just because he didn't show us the inside of the steak

[@dizz3890]

That wasn't the point of the video... Read the title

[@Crypto_Brandon]

You should do the pan sauce and real-time not edit. How do you know when to put beef stock in how do you know when the red wine is reduced. Key areas you didn't mention

[@petercallinicos]

The ingredient list isn't what you used.

[@Vision06]

So where was the sauce for all that meat? Barely enough and a bit too simple for my taste. Could have added so much more flavor but for a start its okay :)

[@BeyBattleBoy]

Too simple? You don't want to add a lot in a red wine sauce, it's already extremely rich, and doesnt require much of any extra ingredients. The point isnt too be complicated, it's supposed to be a simple, rich flavor enhancer for the beef, not to overpower the cut.

[@jamenmartin]

My only issue is the canola oil. Olive oil works much better.

[@gabeisthemanyo]

where sauce? ancestor so sad.

[@ianboyle1621]

Pickled silverskin onions! Yuk

[@MommaZim2]

More chefs must stop using/promoting canola..vegetable and other flammatory oils..avocado oil is 100% healthier than canola

[@annakozoriz]

Great! Thank you.