Anti Inflammatory Red Wine Pan Sauce

Total time20 min

Prep time5 min

Cook time15 min

5.0

(12)

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Ingredients

4 servings

For the sauce

1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 medium shallots, finely minced
1 cup dry red wine (such as cabernet sauvignon or côtes du rhône)
1 cup low-sodium beef stock
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 sprig fresh thyme
1 bay leaf

For finishing

2 tbsp cold unsalted butter, cut into 4 pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
salt and pepper, to taste

For serving

1 tsp fresh thyme leaves, for serving (optional)

Instructions

1
After removing a seared steak, chop, or roast from the skillet, pour off all but about 1 tbsp of the drippings, leaving the fond (the browned bits) intact on the pan bottom. Set the skillet over medium heat.
2
Add 1 tbsp butter and the shallots to the skillet and cook, stirring frequently, until the shallots are softened and translucent, about 2–3 minutes.

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