WINE REDUCTION SAUCE FOR BEEF RECIPES

RED WINE REDUCTION SAUCE RECIPE | ALLRECIPES

Red Wine Reduction Sauce Recipe | Allrecipes image

After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.

Provided by Desiree.Christian

Categories Side Dish Sauces and Condiments Sauces

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 shallot, diced
1 cup pinot noir wine
1 cup beef broth
1 tablespoon butter
1 tablespoon Italian seasoning
1 pinch salt to taste

Steps:

Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Nutrition Facts : Calories 151.5 calories, CarbohydrateContent 4.4 g, CholesterolContent 7.6 mg, FatContent 9.9 g, FiberContent 0.6 g, ProteinContent 1.2 g, SaturatedFatContent 2.9 g, SodiumContent 221.8 mg, SugarContent 0.8 g

MASTER RECIPE: BEEF STOCK/RED WINE REDUCTION SAUCE | JUST ...

Master Recipe: Beef Stock/Red Wine Reduction Sauce | Just ... image

This is an excellent reduction sauce that will compliment just about any cut of beef you choose to drizzle it over. In addition, it’s excellent over a nice pile of garlic mash potatoes. I call this a “Master Recipe” because it can be used in so many creative ways. So, you ready… Let’s get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Other Sauces

Prep Time 10 minutes

Cook Time 1 hours 20 minutes

Number Of Ingredients 10

Ingredients

PLAN/PURCHASE
2 1/2 cup(s) beef stock, not broth
1 cup(s) red wine, dry
1 tablespoon(s) fresh clover honey
6-8 - black peppercorns
2 medium bay leaf
1 sprig(s) thyme sprig
3 tablespoon(s) sweet butter, unsalted
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste

Steps:

PREP/PREPARE
Gather your ingredients.
Add all the ingredients, except the butter, salt, and pepper, into a reduction pan, or saucepan, over medium heat.
Bring to a simmer, and allow the liquid to slowly reduce to about 1/2 cup.
Chef’s Note: Depending on the surface area of the pan you are using this could take from 45 to 90 minutes. Have patience, it will happen… and you will be happy when it does.
Remove the sauce from the heat, and then strain out the bay leaf, peppercorns, and thyme sprig.
Return the liquid to the saucepan.
Add the butter, 1 tablespoon at a time, and whisk until fully incorporated.
Chef’s Note: Taste and add a bit of salt and/or pepper, if needed.
Cover and keep warm, until needed.
PLATE/PRESENT
This sauce is excellent when drizzled over just about any cut of beef, especially a nice medium-rare beef tenderloin.
Keep the faith, and keep cooking.

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