Balsamic and Dijon Marinated Steaks with a Red Wine & Shallot Reduction

by Admin

This sauce can take over an hour to make, but it is well worth it. The red wine and balsamic flavours are so delicious, that this sauce will enhance nearly every meat dish you can think of. Inspired by Chef Gordon Ramsay’s Shallot and Red Wine sauce, this is a restaurant-worthy sauce! It also freezes really well, so if you’ve got the time, then why not make a huge batch of sauce and freeze them in ice cube tray sizes that can be reheated in the future for individual serving portions. Tonight, we’re having this sauce served over Balsamic and Dijon Marinated Steaks, on a bed of organic baby arugula. Be sure to slice the meat up prior to pouring the sauce over top, so that the sauce has a chance to coat each piece!

Marinated Steaks


2 lean steaks

4 tbsp. balsamic vinegar

2 tbsp. dijon mustard


Mix dijon and balsamic, and spread generously over steaks. Cover, and let marinade for at least 1 hour, or over night if possible. Allow steaks to warm up to room temperature prior to grilling. Cook steaks to desired consistency, and then let rest atleast 5 minutes to maintain all the juices.

To serve: slice steaks diagonally, and lay on top of baby arugula. Spoon generous amounts of Red Wine and Shallot Reduction over steaks.

Red Wine & Shallot Reduction


3 medium sized shallots , sliced

4 tbsp.  olive oil

1 clove garlic, sliced

1/3 cup balsamic vinegar

1 tsp. black pepper

1 sprig rosemary

2 cups red wine (a good bet is to use the same wine you’ll be drinking with dinner)

I can condensed beef broth, no water added

1 tbsp.  butter


Sauté shallots with olive oil in heavy soup pot over medium-high heat, about 2 minutes. Add garlic and cook until lightly golden brown. Add rosemary, pepper, and balsamic vinegar, and cook down until vinegar turns into syrup, about 5-10 minutes. Add red wine, and simmer until reduced by half (this can easily take anywhere from 30 minutes to an hour). Add condensed beef broth, and simmer again until reduced by half (again, this takes a while…). Once the sauce has reduced down to about 1 cup, remove rosemary, and stir in butter. Serve hot over steak of other meat dishes.

Note: This sauce refrigerates nicely, and can be made in advanced and reheated before serving.