A rich, velvety steakhouse-style sauce made with red wine, shallots, and butter — the perfect savory finish for roasted lamb or steaks.
Ingredients
- 1 tbsp butter
- 1 shallot, finely minced
- 1 cup dry red wine (cabernet or merlot)
- ½ cup beef stock
- 1 tsp Dijon mustard
- 1 tsp fresh rosemary or thyme, finely chopped
- 1 tbsp cold butter (for finishing)
- salt & pepper to taste
Instructions
1️⃣ Sauté shallots
In a skillet or roasting pan:
Melt 1 tbsp butter and cook shallots
for 2–3 minutes until soft and fragrant.
2️⃣ Deglaze with wine
Pour in red wine and scrape up browned bits from the pan.
Simmer 5–6 minutes until reduced by half.
3️⃣ Add stock + flavor
Stir in:
- beef stock
- Dijon
- herbs
Simmer another 4–5 minutes until slightly thickened.
4️⃣ Finish with butter
Reduce heat to low and whisk in 1 tbsp cold butter.
👉 This gives the sauce that smooth, glossy steakhouse finish
5️⃣ Season
Add salt and pepper to taste.
Serving
- Drizzle over sliced lamb
- Or serve in a small sauce dish on the side
🍷 Steakhouse Red Wine Shallot Sauce
A rich, velvety steakhouse-style sauce made with red wine, shallots, and butter — the perfect savory finish for roasted lamb.
Ingredients
Method
- 1️⃣ Sauté shallots
- In a skillet or roasting pan:
- Melt 1 tbsp butter and cook shallots
- for 2–3 minutes until soft and fragrant.
- 2️⃣ Deglaze with wine
- Pour in red wine and scrape up browned bits from the pan.
- Simmer 5–6 minutes until reduced by half.
- 3️⃣ Add stock + flavor
- Stir in:
- beef stock
- Dijon
- herbs
- Simmer another 4–5 minutes until slightly thickened.
- 4️⃣ Finish with butter
- Reduce heat to low and whisk in 1 tbsp cold butter.
- 👉 This gives the sauce that smooth, glossy steakhouse finish
- 5️⃣ Season
- Add salt and pepper to taste.
- Serving
- Drizzle over sliced lamb
- Or serve in a small sauce dish on the side
Notes
If your lamb has pan drippings, use those instead of butter at the start — it makes the sauce even richer and more flavorful.
