Austin’s Aaron Franklin — of Franklin Barbecue fame — is a brisket expert, but in his new cookbook he tackles his favorite home grilling: Steak. This delicious red wine sauce, from “Franklin Steak” (Ten Speed Press, $30), has the flair of a class French bordelaise, with an unusual blast of acidity.
Grilling your steak? Follow the directions here. If you’re cooking steak on the stove, make the sauce in the same pan you cooked the steak in, after discarding the fat first. Start by sauteing the onions so you can stir up the browned bits stuck to the bottom of the pan.
Aaron Franklin’s Perky Red Wine Sauce
Makes enough to top two steaks
Ingredients:
2 cups red wine
1 yellow onion, chopped
2 cloves garlic, minced
8 thyme sprigs
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard (not whole grain)
2 tablespoons cold unsalted butter, cut into a few pieces
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, optional
Directions:
In a small saucepan, combine the wine, onion, garlic and thyme and bring to a low boil over medium heat. Simmer until the wine has reduced by half. Turn off the heat and when the wine has stopped bubbling, pull out and discard the thyme sprigs.
Add the lemon juice and mustard and whisk until blended. Whisk in the butter until it melts and the sauce thickens slightly, then season to taste with salt and pepper.
Plate the steaks and spoon the sauce over the top, or spoon the sauce onto individual plates and lay the steaks on top. Sprinkle with parsley and serve.
— Recipe courtesy of “Franklin Steak” (Ten Speed Press, $30) by Aaron Franklin and Jordan Mackay
