Pan-Seared Steaks with Port Wine Sauce

By á-58

Our Pan-Seared Steaks with Port Wine Sauce recipe’s Easy Demi-Glace uses mushrooms, ground beef, and tomato paste for meatiness, and powdered gelatin for glossiness. A dash of balsamic vinegar brightens up the dish.

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)
• 1/4 teaspoon balsamic vinegar
• 1/4 teaspoon chopped fresh thyme
• 1 tablespoon unsalted butter
• Table salt and ground black pepper

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.