Red Wine Reduction Sauce for Steak

Red Wine Reduction Sauce for Steak

2 tablespoons olive oil

1 shallot, diced

8 ounces mushrooms, sliced

1 cup pinot noir, or your favorite red wine

1 cup beef broth

1 tablespoon butter

1 tablespoon Italian seasoning

Pinch of salt, to taste

Parsley, for garnish

Heat olive oil in a small saucepan over medium heat. Cook shallot and mushrooms in hot oil until soft, about 5 minutes.

Add wine into the saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.

Stir in beef broth. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes.

Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.