Red Wine Shallot Cream Sauce

The Perfect Pairing: Steak Frites with Delicious Sauces

Steak frites, a classic French dish consisting of steak and fries, is a beloved meal that combines the richness of a perfectly cooked steak with the crispiness of golden fries. While this dish is delicious on its own, pairing it with a flavorful sauce can take it to a whole new level. Here are some delicious sauces you can pair with steak frites:

1. Peppercorn Sauce

Peppercorn sauce is a creamy and peppery sauce that complements the richness of the steak perfectly. Made with a combination of cream, beef broth, and peppercorns, this sauce adds a luxurious touch to your steak frites.

2. Béarnaise Sauce

Béarnaise sauce is a classic French sauce made with butter, egg yolks, shallots, tarragon, and vinegar. This tangy and herbaceous sauce pairs beautifully with the savory flavors of the steak, adding a touch of elegance to the dish.

3. Chimichurri Sauce

Chimichurri sauce is a vibrant and zesty sauce made with parsley, garlic, vinegar, and olive oil. This Argentinean sauce adds a fresh and herby flavor to the steak frites, cutting through the richness of the meat and adding a burst of flavor.

4. Red Wine Reduction

A red wine reduction is a simple yet sophisticated sauce made by simmering red wine with aromatics until it reduces to a thick and flavorful sauce. This sauce adds depth and richness to the steak frites, creating a decadent dining experience.

Whether you prefer a creamy peppercorn sauce, a tangy Béarnaise sauce, a zesty chimichurri sauce, or a rich red wine reduction, pairing your steak frites with a delicious sauce can elevate this classic dish to new heights. Today we are going to make a red wine reduction style sauce that is AMAZING on steak frites, and really anything else you'd like to sauce up!

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Red Wine Shallot Cream Sauce

Yield: about 1 cup (serves 4-6)

Serving Size: 2-3 tablespoons

Ingredients:

• 2 tbsp unsalted butter

• 2 shallots, finely minced

• 2 cloves garlic, minced

• 1/2 cup red wine (Cabernet Sauvignon or Merlot is recommended)

• 1/2 cup beef stock (low sodium preferred)

• 1 tbsp dijon mustard

• 1 tsp Worcestershire Sauce

• 1/4 cup heavy cream

• 1 tbsp fresh thyme (or 1/2 tsp dried thyme)

• Salt and freshly ground black pepper, to taste

• 1 tbsp finely chopped fresh parsley for garnish (*optional)

Directions:

1. In a medium saucepan over medium heat, melt the butter. Add the minced shallots and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.

2. Pour in the red wine and scrape any browned bits from the bottom of the pan to deglaze. Bring to a simmer and let it reduce by half, about 5 minutes.

3. Stir in the beef stock, dijon mustard, and Worcestershire sauce. Simmer for 3-4 minutes, allowing the flavors to meld.

4. Lower the heat and stir in the heavy cream and fresh thyme. Let the sauce simmer gently for 2-3 minutes until it thickens slightly. Season with salt and pepper to taste.

5. Remove from heat and garnish with chopped parsley, if using. Serve warm over freshly cooked steak frites for a decadent, restaurant-quality meal.

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Nutrition information per serving:

Calories: 80

Fat: 6g

Carbs: 3g

Protein: 1g

Weight Watchers points per serving:

3 points per 2 tablespoons