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+ servings
Super simple red wine sauce

Simple Red Wine Pan Sauce

Makes about a cup of sauce.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 20 Tbsp
Author Victor


  • 1 large shallot (minced)
  • 4 Tbsp unsalted butter
  • 1 1/2 tsp all-purpose flour
  • 1 cup beef broth (can be substituted with chicken or vegetable broth)
  • 1 cup dry red wine (use good quality wine)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp minced fresh cilantro (or substitute with fresh parsley if you like)
  • 1 tsp freshly squeezed lemon juice
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)


  • After pan-cooking steaks or other meat, turn the heat down to medium and remove all but one tablespoon of fat. If there is none, add a tablespoon of butter. 
  • Add the minced shallots and cook, constantly stirring until softened. About 1 minute.
  • Add 1 tablespoon of butter and add the flour.  Continue cooking, stirring constantly for about 30 seconds. 
  • Slowly add the stock, the wine, and the mustard. Stir the sauce, scraping off the browned bits off the bottom of the pan with the spoon. 
  • Bump up the heat to high and let the sauce simmer until reduced to 1 cup, about 5 minutes.
  • Remove the pan from heat and add the parsley, lemon juice, and the remaining 3 tablespoons butter and whisk until all ingredients are well combined. 
  • Season with salt and pepper to taste and serve with red meat.