Sunday, November 15, 2009

Creamy Red Wine Sauce

The other day we picked up some t-bone steaks from our local butcher for an awesomely great price. The consensus for cooking them was lightly salted, seared on the grill, then finished in the oven (actually "ovened" on the grill since it has enough burners and a lid that I can use it as an oven). Their's took 23 mins, whereas mine took 7 (1 min 30 sec a side on a hot grill to sear, then 4 mins in a hot oven --I like mine rare).

Both the rare and well done steaks were very tender and juicy, everybody was happy. They were especially happy with a sauce I decided to make in the wok for a topping for the steaks. You can make this very quickly and easily while the steaks are cooking, no worries. There's numerous substitutions you can use, I'll tell you about that at the end of the post.

Dingo Dave's Creamy Red Wine Sauce

What you need:
1/4 of an onion, finely minced
1 mushroom, minced
pinch of salt
dash black pepper
1 tbsp olive oil
1 tbsp butter

2 cloves crushed garlic

1 glass dry red wine (plus 1 glass for the cook)

2 tbsp dijon mustard
1/2 tsp dried tarragon

3 tbsp sour cream

What you do:

Add the first six ingredients (like how I grouped them for you?) to a hot wok. Stir and cook for about 2 mins. Add the garlic and cook for another minute whilst stirring frequently.

At this point there shouldn't be much of any liquid left in the wok. Now add the red wine to deglaze the wok. Keep the heat on till the liquid is reduced by half. Turn to your lowest heat and add the mustard and tarragon. Stir it through till everything is combined and then turn the heat off.

Now add the sour cream, stir everything thoroughly.

If you've timed it right, your steaks should be coming off the grill and onto plates right about now. Spoon the sauce over the top and ENJOY!


I was wanting to use thick, double cream but I was out. Hence the sour cream. Next time I'll use the cream.

Use 2 tbsp butter with no olive oil in the initial step. And vice-versa, of course.

Jarred, prepared garlic can be used instead of fresh cloves, no worries.

Add a pinch of mint at the same time you add the tarragon.

Slice up a couple of fresh shrooms and sautee them for 2 mins in butter, salt, and tarragon. Drain the shrooms and then add them at the same time you add the cream. Use a couple of slices of crusty baguette to soak up the drained, flavourful butter.

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