Red Wine Reduction Steak Sauce

Red Wine Reduction Steak Sauce

38
Randy 4

"Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib."

Ingredients

1 h 10 m servings 252 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

38
  1. 44 Ratings

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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...