Red Wine Reduction Steak Sauce

Red Wine Reduction Steak Sauce

37 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Recipe by  Randy

“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.”

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Adjust Servings

Original recipe yields 1 cup



  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 (37)

Rate This Recipe


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 roast! Also try this, my favorite with this reduction! Carmalize fresh sliced mushrooms and thinly sliced red onions in a little butter and olive oil. Spoon over steak or roast slices and pour some reduction over all. Yum!



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 was the best steak sauce I have ever made or paid for, and it is not that hard. I put the sauce on top of a filet with sautéed onions & cremini mushrooms and as gravy for the mashed potatoes, it was perfect. I would definitely recommend this recipe



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 from all of the ingredients that went into it. I have made spur of the moment pan reductions that had more flavor and nuance.

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Amount Per Serving (4 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 25.2 g
  • 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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Roast Duck Legs With Red Wine Sauce


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Red Wine Reduction Sauce