Reserved skillet with beef drippings and browned bits (fond)
1 tsp neutral oil
1/2 small yellow onion, minced
2 cloves minced garlic
1/2 cup dry red wine (Cabernet, Merlot, or Pinot Noir)
1 cup good beef stock or broth
1/4 cup 35% heavy whipping cream
1 tbsp soy sauce
2 tbsp unsalted cold butter, cut into small cubes
Servings3/4 cup sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Place the reserved searing skillet over medium heat. Add a splash of oil into the beef fat. Add the diced onion and sweat until soft and translucent (about 2 to 3 minutes). Stir in the minced garlic and cook just until fragrant, about 30 seconds.
Pour in the 1/2 cup of red wine. Use a wooden spoon to firmly scrape up all the browned bits stuck to the bottom of the pan. Let the wine simmer rapidly until it reduces down to a thick, syrupy glaze.
Pour in the 1 cup of beef stock. Bring to a rolling simmer and let it reduce by half (about 4 to 5 minutes).
Stir in the 1/4 cup of heavy cream and cook at a gentle bubble for 1 to 2 minutes until fully incorporated. Stir in the 1 tablespoon of soy sauce.
Turn off the heat completely (or pull the pan off the burner). Immediately add the cold butter cubes. Swirl the pan steadily in circular motions until the butter melts and emulsifies into a smooth, glossy, thickened sauce.
Ladle hot sauce straight over the freshly sliced warm beef.
