RED RIB SAUCE RECIPES

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RED WINE REDUCTION STEAK SAUCE RECIPE | ALLRECIPES



Red Wine Reduction Steak Sauce Recipe | Allrecipes image

Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib.

Provided by Randy

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 1 cup

Number Of Ingredients 10

3 tablespoons butter
½ yellow onion, chopped
½ red onion, chopped
2 large shallots, chopped
2 tablespoons minced garlic
1 roma (plum) tomato, chopped
1 pound carrots, chopped
¾ pound fresh mushrooms, sliced
1 (14 ounce) can beef broth
1?¼ cups Merlot wine, divided

Steps:

  • Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
  • Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

Nutrition Facts : Calories 252.4 calories, CarbohydrateContent 25.2 g, CholesterolContent 22.9 mg, FatContent 9.5 g, FiberContent 5 g, ProteinContent 6.4 g, SaturatedFatContent 5.7 g, SodiumContent 476.6 mg, SugarContent 9.8 g

SHALLOT & RED WINE SAUCE RECIPE | BBC GOOD FOOD



Shallot & red wine sauce recipe | BBC Good Food image

This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 8

250g shallot, sliced
4 tbsp olive oil
1 garlic clove, lightly crushed
sprig rosemary
5 tbsp balsamic vinegar
400ml red wine
400ml beef stock or brown chicken stock, preferably homemade
knob of butter

Steps:

  • Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.
  • Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
  • Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
  • Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.
  • Pour in 400ml beef or brown chicken stock and bring to the boil.
  • Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.
  • Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.

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