a straightforward sauce with rich red wine reduction. I had to learn how to create this sauce after seeing it at one of my favorite steakhouses; it’s delicious! You must give it a go.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
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 (Optional)
Instructions
- Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
- Add wine into the saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
- Stir in beef broth. 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.
- Any dry red wine will work, but I use pinot noir.
Nutrition Facts
| Calories | 152 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 222 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Basic reduction method, yes. But I prefer them with way less liquid. This turns out a winey au jus, more than a reduction.
As written there is too much liquid. I ended up adding mushrooms and that helped but still too much liquid. Recipe has potential but needs tweaks.
this doesn’t work, too much liquid and too little time for reduction, you end up with soup not sauce!!!!!!!!
Delicious! I also added mushrooms.
I have a tendency to use too much salt, definitely stick to a pinch. Added 1 clove garlic, minced or crushed Added 1 tbls desiccated rosemary, fresh would be much better. Used beef bullion cubes. 2 cubes 1 cup of water in microwave 2.5 min and stir Will definitely make this again.
Easy to make, but The shallot ended up looking like a scummy residue… detracted from the finished dish. I could have strained it out, but I prefer recipes that minimize extra utensils. Next time I’ll just use powdered onion.
I made this and loved it. I had to make some changes because I was missing some ingredients. First, I did not have beef broth, so I used Au Jus sauce. It was a packet from Nor. The Au Jus was a little thicker and had more flavor, so I will use this again. Next, I didn’t have Italian seasoning, so I used a tablespoon of Lambert’s Sweet Rub-o-Mine (it’s a steak rub) and it added a really nice flavor to the reduction. I also doubled the butter = ). I hope this helps others.
I altered it a bit. I used the broth from the stuffed pork loin I was making. Basically I used 5 c Reunite Lambrusco (a sweeter red) and after sauteeing shallots (in butter) I added the wine and simmered for a looong time so it reduced by about 1/2, then added butter (x3), later added about the same amount of broth (by then the stuffed loin was ready to be moved to a platter), and added a little cornstarch/cold water. I reduced it a bit more with more simmering, however it never got very thick. It doesn’t matter, thought, because it was DELICIOUS on that stuffed pork loin roast! (I stuffed it with onion, apple, mozzarella, and sausage)
This was FANTASTIC!!!! It’s great just as the recipe reads but tonite I added some brown clamshell mushrooms to the wine reduction and used chicken stock and served over chicken thighs. Wholly yummy in my tummy!!!!
I was worried for so few ingredients that this was not going to taste that good. Myself and my guest really enjoyed this. Definitely will make again.
Very good