Red Wine Sauce Reduction Recipe For 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.

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 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.

BEEF TENDERLOIN MEDALLIONS WITH RED WINE REDUCTION

Steps:

• Rub each side of the tenderloin with the garlic powder, kosher salt, pepper, and herbs. Set aside for 30 minutes. Just prior to grilling, drizzle the tenderloin all over with the olive oil, evenly coating it.
• Preheat the oven to 400°F.
• Prepare your grill by scraping it, oiling it, and heating it to high.
• When the grill is as hot as possible, place the tenderloin in the center. If you are using a charcoal grill, place the tenderloin on the grill directly over the hot coals. Sear each side for 1 minute, moving the meat to a new spot on the grill each time you turn it. Cook each side of the tenderloin just long enough to sear it, not cook it through.
• Remove the tenderloin from the grill and place it on a baking sheet. Roast it in the oven for 20 to 25 minutes for medium-rare. A meat thermometer inserted in the thickest part of the meat should read 115˚F. Remove the meat from the oven, transfer it to a cutting board, and let it rest for 10 to 15 minutes before slicing.
• To serve, slice the tenderloin into 1/2- to 1-inch medallions. Divide the medallions among 4 plates and sprinkle with sea salt and pepper. Drizzle the red wine reduction on top.
• In a large saucepan, combine the chicken stock, wine, port, thyme, rosemary, onion, carrot, and apple. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
• Strain the mixture, discarding the solids. Return the liquid to the pan, increase the heat to high, and boil for 30 minutes. Reduce the heat to medium-low and simmer until the liquid reduces to 1/2 cup, about 20 minutes. Watch the sauce carefully; it can burn if it is reduced too much.
• Remove the pan from the heat. Add the butter and whisk until it is melted, about 1 minute. Taste and add salt and pepper as needed. If the sauce tastes sharp, add a pinch of sugar.
• The tenderloin can be seared on the grill several hours before cooking it. For dinner parties, sear the tenderloin before the party and then finish it in the oven.