Steak with Red Wine Sauce

This sauce is a quicker version of the French classic Steak Bordelaise, also known as Wine Merchant’s Steak. It is made in the same pan the steak was seared in to utilize the browned flavor bits left behind. Serve this with mashed potatoes and broccoli.

Serves: 2Hands-on: 20 minutesTotal: 30 minutesDifficulty: Medium

Serves: 2


  • 2 filet mignon steaks
  • 1 Tbsp. olive oil
  • 2 Tbsp. butter, divided
  • 1 shallot, minced
  • 1 cup Bordeaux red wine
  • 1 Tbsp. beef broth
  • 1 tsp. ketchup
  • 1 dash Worcestershire sauce
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper


  • Preheat oven to 400°F. Sear steaks on both sides in a sauté pan over medium-high heat with oil and 1 tablespoon of the butter. Transfer steaks to a baking dish and cook them in the oven while you are making the sauce in the pan; about 8 minutes.
  • Over medium heat, sauté shallots in pan for a few minutes, then add wine, broth, ketchup, and Worcestershire sauce. Cook to reduce by half. Season with salt and pepper.
  • Off the heat, swirl remaining butter in the pan sauce to make it glossy, and pour sauce over steak.