Red Wine Sauce Reduction Recipe For Beef

RED WINE REDUCTION STEAK SAUCE

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.

BASIC RED WINE SAUCE FOR BEEF OR LAMB

Steps:

• Use this sauce with grilled or broiled steaks, or roasted pork or beef.

RED WINE REDUCTION SAUCE

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.

RED WINE SAUCE REDUCTION RECIPE FOR BEEF

Steps:

• Set 30 grams of butter aside to soften.
• Pour the red wine and the beef stock into the 3.5-litre pot, place on the stove and bring to a boil. Once boiling, reduce the heat to halfway between high and medium-high and allow it to bubble away. Refer to Note 1. It will take 1 hour from the time you turn on the stove. Refer to Note 2.
• Add the flour to the butter you left out and create a paste by mixing well. Do this about 50 minutes into the cook.
• Once the hour is up, leave the pot on the stove, add 2 teaspoons of the paste and the brown sugar to the liquid and whisk until fully combined and the liquid is just slightly starting to thicken. Refer to Note 3.
• Then remove the pot from the heat and allow it to cool slightly before adding the other 30 grams of butter. Whisk well until all the butter is melted. The sauce will start to thicken more as well and become glossy.
• Pour the sauce through a sieve into a bowl, serve straight away or cover and place in the fridge until needed. Refer to Storaging Tips.