Cabernet Sauvignon Reduction Steak Sauce

Cabernet Sauvignon Reduction Steak Sauce
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
My favorite steak house on Marco Island, Marco Prime, has an incredible cabernet reduction steak sauce. I was finally able to reproduce it at home. This one is a keeper.
  • 3 tablespoons diced shallots
  • 2 cups Cabernet wine
  • 5 sprigs of fresh thyme
  • 1 sprig fresh rosemary
  • 2 cups beef stock
  • ½ teaspoon whole black peppercorns
  • Salt and Pepper to taste
  • ½ cup seedless blackberry jam
  • 2 tablespoons corn starch
  • 2 tablespoons water
  1. In a 2+ quart saucepan, combine shallots, Cabernet wine, thyme, rosemary, beef stock and peppercorns
  2. Cook over medium heat until the liquid has reduced by half.
  3. Strain sauce, removing shallots, thyme and rosemary
  4. Return sauce to saucepan
  5. Add blackberry jam
  6. Cook until smooth and combined
  7. Salt and pepper to taste.
  8. Combine cornstarch and cold water in small bowl until smooth
  9. Gradually stir cornstarch mix into sauce
  10. Bring to boil, stirring often
  11. Remove from heat, continuing to stir, allowing to thicken


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