RED WINE REDUCTION SAUCE
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
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 REDUCTION STEAK SAUCE
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.
Provided by Randy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 25.2 g, Cholesterol 22.9 mg, Fat 9.5 g, Fiber 5 g, Protein 6.4 g, SaturatedFat 5.7 g, Sodium 476.6 mg, Sugar 9.8 g
RED-WINE REDUCTION
Steps:
- Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes. Add wines and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.
- Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.
BEEF WITH RED WINE & CARROTS
Use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or with pasta
Provided by Good Food team
Categories Dinner, Main course
Time 4h5m
Yield Makes 8 portions
Number Of Ingredients 11
Steps:
- Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
- Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).
Nutrition Facts : Calories 443 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 0.69 milligram of sodium
RED WINE AND MAPLE-GLAZED CARROTS
Categories Herb Onion Vegetable Side Vegetarian Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook shallots, stirring occasionally, until softened, about 4 minutes.
- Add chili powder, salt, and pepper and cook, stirring, until chili powder is very fragrant, about 1 minute.
- Add carrots, maple syrup, and wine and simmer, covered, stirring occasionally, until carrots are tender, about 20 minutes.
- Add vinegar and boil, uncovered, until liquid is reduced to a glaze, 3 to 5 minutes.
- Remove from heat and stir in dill.
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- Bring a medium saucepan of salted water to a boil. Add the carrot, cover and simmer over moderate heat until tender, about 15 minutes. Drain, transfer to a mini processor and puree.
- In the same saucepan, bring the wine to a boil. Ignite the wine and let the alcohol burn off. Add the shallot and boil over high heat until the wine is reduced by three-quarters, 8 minutes. Stir in the carrot puree and bring to a boil.
- Remove the pan from the heat and whisk in the chilled butter, 1 tablespoon at a time, until the butter is incorporated and the sauce is smooth. Return the pan to low heat now and then to keep the sauce hot enough to melt the butter but do not let it boil. Season with salt and pepper; the sauce should be peppery.
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