G-FB6LH291YY

black peppercorn and red wine pan sauce on steak

BLACK PEPPERCORN AND RED WINE PAN SAUCE

Silky, rich and with just the right amount of black pepper, this Black Peppercorn and Red Wine Pan Sauce is delicious on beef, lamb or pork.

 

HOW TO MAKE THE PERFECT PAN SAUCE – Have you mastered the “pan sauce” yet?

If you haven’t yet read the article on how to make perfect pan sauces, I highly suggest you do before starting this recipe!

The master post shares with you all the tips and techniques that you’ll need to master a fabulous pan sauce.  They add so much flavor to any kind of meat you’re serving, and are a fast way to dress up a plain meal.

I’ve put together a great combination of sauces that you should really tuck away in your culinary arsenal.  They elevate any weeknight meal to the next level of yum! 

Here’s the other 3 pan sauce recipes I shared in that post:black peppercorn and red wine pan sauce on steak

 

Here’s the link to learn how to master the craft of making pan sauces and get these fabulous recipes for yourself!

HOW TO MAKE THE PERFECT PAN SAUCE

YOU’RE NOT ON THE LIST YET?  Why not join in on the fun!

There’s always something fabulous happening here at Ingredients For A Fabulous Life, you don’t want to miss out, do you?  

Join the IFAFL Email Subscriber List to get instant access to the IFAFL Resource Library and receive our twice-weekly emails.  Just fill out the form below and you’ll have exclusive access to all the FREE DIGITAL DOWNLOADS.

Come join the gang in our Facebook group and get in on the gabfest at, The Fab Life!  That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.  

 

 


 

black peppercorn and red wine pan sauce on steak

Black Peppercorn Red Wine Pan Sauce

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Silky, rich and with just the right amount of black pepper, this incredible sauce is delicious on beef, lamb or pork.

Ingredients

  • 1 tsp. extra-virgin olive oil
  • 1/2 cup shallots, chopped
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. kosher salt
  • 1/2 cup red wine
  • 1 cup beef broth
  • 3 Tbsp. cold unsalted butter

Instructions

  1. Reusing the same pan you cooked your meat in (do not clean out), add 1 tsp. oil and place over medium heat. Add the shallots and saute, stirring often, for 2-3 minutes, or until softened. Add black pepper and salt and cook one more minute.
  2. Pour red wine into pan, stirring, and cook until mixture is reduced to 2 tablespoons.
  3. When mixture is reduced, turn heat to medium-high and add broth. Let simmer rapidly until reduced to 3 Tsp. or until is coats back of spoon.
  4. Remove from heat, whisk in 2-3 Tbsp. cold butter until fully melted. Serve immediately.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 131Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 23mgSodium 519mgCarbohydrates 4gFiber 1gSugar 2gProtein 1g
Skip to Recipe
error: Content is protected !!