Original recipe yields 4 servings
Based on a 2,000 calorie diet
Randy knows what he is talking about! Fantastic reduction! One suggestion for a richer sauce, after reducing, melt in 1 pat of butter and stir until creamy smooth. Fantastic with a standing rib ...
My husband and I have been searching a long time for the perfect red wine sauce to go on top of any steak and we have found it! I followed the recipe exactly and the result was spectacular. It w...
I'm a bit surprised by the number of numerous 4-5 star ratings on this sauce. I was not satisfied at all with it. It was way too sweet for me and it lacked the complexity that I was expecting fr...
This was the perfect reduction. I didn't have any shallots or mushrooms (sadly because I love them) but used some celery and it still came out very tasty.
This is a very unusual but delicious sauce for a steak! I could have eaten it with a spoon!
This was quite tasty. I think I'll change up the veggie mix a little next time, but it came out strong and delicious.
This is a delicious recipe. I have changed it up a little by using olive oil for the saute, then adding only a TB butter at the end to finish it with a beautiful sheen.
This was AWESOME drizzled over beef wellington. I've always been told to cook with wine you would also drink, so I used a shiraz/cab blend that I sipped on. Thanks for sharing!
Very good! I am making a beef tenderloin and a prime rib on xmas eve and I wanted a sauce that I could make ahead. I read that you can make a reduction and refrigerate it two days ahead. I us...