Port wine, heavily reduced stock, shallots and mushrooms form the base for steak sauce as good as most made by even the fanciest steak houses. Pair with mashed potatoes or polenta. Great for date nights or other special occasions at home.

Preparation List for Steak with Port Wine Cream Sauce:

Servings: 2-3
Cook Time: 1.5 hours
Ingredients:
- 1 shallot chopped fine
- 2 lb(900g) ribeye steaks ( I am using a single large steak here but you can use 2 or more smaller steaks as well)
- 3-4 ounces(85g-115g) button mushrooms sliced
- 2.5 cups(600ml) low-sodium chicken stock
- 2.5 cups(600ml) low-sodium beef stock
- 3.5 tablespoons(50g) unsalted butter + 3.5 tablespoons(50g) unsalted butter (separated)
- 1 tablespoon(15ml) olive oil
- 2/3 cup(150ml) heavy cream
- 3 tablespoons(50 ml) port wine + 6 tablespoons(100 ml) port wine (separated)
- Salt and pepper

Steak with Port Wine Cream Sauce Recipe

Prepare reduced stock. This can be prepared in advance and frozen if desired. Add the 2.5 cups(600ml) low-sodium beef stock and 2.5 cups(600ml) low-sodium chicken stock to a large pot and set to medium heat, stirring occasionally. Let the stock mixture boil down to about quarter of its original volume. See top left image. This takes about 40 minutes to an hour.
Prepare Mushrooms and Shallots Sauce Base: From one of the 3.5 tablespoon(50g) portions of unsalted butter, take 2 tablespoons(30g) of butter and add it to a frying pan over medium heat. Add 3-4 ounces(85g-115g) sliced mushrooms and 1 chopped shallot and fry until soft, about 7 minutes. Add the 6 tablespoons(100 ml) port wine to the pan and reduce until only 1/4 of the original amount of port is left. Then add the reduced stock made in the previous step and cook over medium low heat for about 15 minutes, whisk in the remaining 1.5 tablespoons(20g) butter. Turn off the heat and reserve.

Fry Steak(s). Lightly salt the steak(s). In a separate pan, add 3.5 tablespoons(50g) of unsalted butter and 1 tablespoon(15ml) olive oil to a pan over medium heat. Cook each side until golden and the steak has the desired level of doneness. For my (very thick bone-in) steak this took about 8-10 minutes per side to get to a medium. Once the steak is cooked to the desired level of doneness, take it out of the pan and reserve.

Prepare sauce. Turn the heat to medium-high. Add 3 tablespoon(50ml)of port to the steak pan and, using a wooden spoon or other non-scratching spoon or spatula, scrape the bottom of the pan to deglaze it. Add the mushroom port sauce base we made earlier into the pan. Add the 2/3 cups(150ml) heavy cream and lower the temperature to low and cook until thick.