Pan Seared Steaks with Port Wine Sauce Recipe

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Ingredients

Steaks:
1 tablespoon vegetable oil
4 boneless strip or rib-eye steaks, 1 to 1 1/4 inches thick (about 8 ounces each) (see note)
Table salt and ground black pepper
Port Sauce:
1 small shallot, minced (about 2 tablespoons)
1/2 cup ruby port
1/4 cup Sauce Base (1/2 recipe, see related content)or demi glace
1/4 teaspoon balsamic vinegar
1/4 teaspoon chopped fresh thyme
1 tablespoon unsalted butter
Table salt and ground black pepper
Sauce Base (makes 1/2 cup):
1 small onion, peeled and cut into rough 1/2-inch pieces
1 small carrot, peeled and cut into rough 1/2-inch pieces
8 ounces cremini mushrooms, stems trimmed and caps wipes clean and halved
2 medium garlic cloves, peeled
1 tablespoon vegetable oil
8 ounces 85 percent lean ground beef
1 tablespoon tomato paste
2 cups dry red wine
4 cups low-sodium beef broth (see note)
4 sprigs fresh thyme
2 bay leaves
2 teaspoons whole black peppercorns
2 packages (5 teaspoons) unflavored powdered gelatin

Preparation

Step 1

1. For the Steaks: Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, pat steaks dry with paper towels and season both sides with salt and pepper. Lay steaks in pan, leaving ¼ inch between them. Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes. Remove steaks to platter and tent loosely with foil while preparing herb sauce.

2. For the Port Sauce: Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add 1/4 cup Sauce Base, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute. Off heat, whisk in fresh thyme, and butter; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.

For Sauce Base:
1. Process onion, carrot, mushrooms, and garlic in food processor into 1/8-inch pieces, 10 to 12 one-second pulses, scraping down sides of bowl as needed.

2. Heat oil in Dutch oven over medium-high heat until shimmering; add beef and tomato paste and cook, stirring frequently, until beef is well browned, 8 to 10 minutes. Add vegetable mixture and cook, stirring occasionally, until any exuded moisture has evaporated, about 8 minutes. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add beef broth, thyme, bay leaves, and peppercorns; bring to boil. Reduce heat and gently boil, occasionally scraping bottom and sides of pot and skimming fat from surface, until reduced to 2 cups, 20 to 25 minutes.

3. Strain mixture through fine-mesh strainer set over small saucepan, pressing on solids with rubber spatula to extract as much liquid as possible (you should have about 1 cup stock). Sprinkle gelatin over stock and stir to dissolve. Place saucepan over medium-high heat and bring stock to boil. Gently boil, stirring occasionally, until reduced to ½ cup, 5 to 7 minutes. Remove from heat and cover to keep warm.