A red wine pan sauce that gets a kick from capers and Dijon mustard. Easy to make and impressive to drizzle over a perfectly cooked steak.

  • 25 to 35 minutes
  • Makes 8 servings

Red Wine Caper Sauce


  • 2 teaspoons olive oil
  • 1/3 cup minced shallots
  • 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
  • 1/4 cup dry red wine
  • 2 tablespoons drained capers
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon cornstarch
  • 1/4 cup cold water


  1. Heat oil in large skillet over medium heat until hot.  Add shallots; cook and stir 2 to 3 minutes until translucent.  Add broth, wine and capers; simmer 8 to 10 minutes until mixture is reduced by half.  Stir in mustard.

  2. Dissolve cornstarch in water.  Add to skillet; bring to a boil, stirring constantly.  Cook and stir 2 to 3 minutes until sauce is thickened and glossy.

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