Shallot Red Wine Sauce Recipes

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RED WINE-SHALLOT SAUCE



Red Wine-Shallot Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Number Of Ingredients 4

1 cup red wine, such as Cotes du Rhone
1 shallot, peeled and thinly sliced crosswise
1 1/2 teaspoons coarse salt
1 tablespoon unsalted butter

Steps:

  • In a small saucepan set over high heat, combine red wine and shallots in a small saucepan set over high heat. Bring to a boil, and reduce to medium heat. Simmer until reduced by half, 8 to 10 minutes.
  • Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in wine mixture; stir with a wooden spoon, scraping up any browned bits. Simmer until sauce is reduced by half. Add salt and any juices that have collected under steak; stir to combine. Remove from heat. Add butter; swirl in pan until incorporated. Pour over steak, and serve immediately.

SHALLOT & RED WINE SAUCE



Shallot & red wine sauce image

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

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 35m

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.

STEAK WITH RED WINE-SHALLOT SAUCE



Steak with Red Wine-Shallot Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 2 servings

Number Of Ingredients 5

1 1-pound New York strip steak (about 1-inch thick)
Kosher salt and freshly ground pepper
1 large shallot, minced
3/4 cup boxed red wine
2 to 3 tablespoons cold unsalted butter, cubed

Steps:

  • Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
  • Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
  • Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

SHALLOT MIGNONETTE



Shallot Mignonette image

Use this make-ahead sauce to dress the tomatoes in our Bacon-Lobster-Tomato Sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 4

1/2 cup finely chopped shallots (from 3)
1/4 cup red-wine vinegar
1 teaspoon kosher salt
2 teaspoons sugar

Steps:

  • Stir together all ingredients; let stand at least 15 minutes before serving. Mignonette can be refrigerated, covered, up to 3 days.

RED WINE REDUCTION SAUCE



Red Wine Reduction Sauce 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 Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 7

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, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g

RED WINE SHALLOT SAUCE



Red Wine Shallot Sauce image

A great sauce for your favorite meat dishes

Provided by G. Stephen Jones

Categories     Sauces

Time 25m

Number Of Ingredients 8

2 shallots (minced)
4 tablespoons butter (unsalted, divided)
1 cup red wine
3 sprigs fresh thyme
1 bay leaf
1 tablespoon whole peppercorns
1 cup demi glace
salt and pepper (to taste)

Steps:

  • In a medium sized saucepan, sauté the shallots in 1 tablespoon of the butter until translucent.
  • Add the wine, thyme, bay leaf and peppercorns and reduce to about ½ cup.
  • Add the demi glace and again reduce to ½ cup.
  • Strain the sauce into a small saucepan. (Optional)
  • Over low heat, slowly add the remaining butter 1 tablespoon at a time using a whisk to incorporate.
  • Reduce until the sauce is thick enough to coat the back of a spoon.
  • Taste and adjust seasoning with salt and pepper.

SHALLOT AND RED WINE SAUCE



Shallot and Red Wine Sauce image

This is from BBC food. I'd serve over steak, filet of beef, pork tenderloin... and I even like it on sea bass (but don't fault me if you don't!) :-)

Provided by A la Carte

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

250 g shallots, sliced
2 tablespoons olive oil
1 garlic clove, slightly crushed (Not minced)
1 sprig rosemary
5 tablespoons balsamic vinegar
400 ml red wine
400 ml beef stock
2 tablespoons butter
ground black pepper

Steps:

  • Saute the shallots in a medium saucepan with the oil, over high heat for 3 minutes until lightly brown. Stir them all the time and adjust heat if they start to get too brown. Season with ground black pepper and then add the garlic and rosemary. Continue cooking for 3 more minutes. Stir all the time and adjust the heat to keep from getting too brown.
  • Pour in the vinegar and cook until it evaporates to a syrup, then pour in the wine and cook until reduced by 2/3.
  • Pour in the stock and bring to a boil. Turn down the heat and simmer until reduced by 2/3 again, to around 250 ml.
  • Remove the garlic and rosemary.
  • Add a little salt if necessary.
  • Finally whisk in the butter.
  • Serve over steak before serving.

Nutrition Facts : Calories 246.7, Fat 12.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 365.5, Carbohydrate 13.3, Sugar 0.6, Protein 2.8

GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE



Grilled Flank Steak with Shallot and Red Wine Sauce image

Provided by Amy Finley

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

4 shallots, sliced in thin rings
4 tablespoons olive oil
1 cup red wine
1 cup beef broth
Salt and freshly ground black pepper
1 (1 1/2 pound) piece flank steak
1 tablespoon cold butter, in small chunks
Special Equipment: A grill or grill pan

Steps:

  • In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
  • Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

STEAK WITH SHALLOT-RED WINE SAUCE



Steak With Shallot-Red Wine Sauce image

The sauce makes these steaks really special. Use rib-eyes or beef tenderloin for a really tender meal. From Good Housekeeping, January 2003.

Provided by lazyme

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon vegetable oil
2 (12 ounce) boneless rib-eye steaks or 2 (12 ounce) beef tenderloin steaks
1 teaspoon butter or 1 teaspoon margarine
1/2 teaspoon salt
1/4 teaspoon pepper, coarsely ground
2 medium shallots, finely chopped
1 cup dry red wine

Steps:

  • In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking.
  • Meanwhile, pat steaks dry with paper towels.
  • Add margarine to skillet.
  • Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
  • Transfer steaks to cutting board; keep warm.
  • To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender.
  • Add wine to skillet and heat to boiling over high heat. Boil 2 minutes.
  • To serve, thinly slice steaks and spoon wine sauce on top.

Nutrition Facts : Calories 538.8, Fat 39.7, SaturatedFat 16.1, Cholesterol 118.4, Sodium 397.4, Carbohydrate 2.4, Sugar 0.4, Protein 30

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Top Asked Questions

How do you make sauce with shallots and white wine?
Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce.
How do you make red wine sauce from scratch?
Meanwhile, make the red wine sauce. Reduce the heat to medium-high. Add 2 tablespoons of the unsalted butter and shallots to the pan. Sauté stirring constantly, until the butter melts and the shallot is fragrant, 30 seconds to 1 minute. Add the garlic, 2 fresh rosemary or thyme sprigs, and 1 tablespoon balsamic vinegar.
How do you cook with shallots and butter?
Warm a skillet on medium-high heat and melt the butter. When butter is fully melted and starting to bubble, add the finely chopped shallots and sauté for 2-3 minutes. Add a pinch or two of salt to bring out the flavor of the shallots.
How to cook steak with red wine sauce?
Transfer the steak to a clean cutting board to rest. Meanwhile, make the red wine sauce. Reduce the heat to medium-high. Add 2 tablespoons of the unsalted butter and shallots to the pan. Sauté stirring constantly, until the butter melts and the shallot is fragrant, 30 seconds to 1 minute.

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