Originally published on July 25, 2016
Wanna know why Red Wine Reduction Sauce is so popular in gourmet restaurants? Because it sounds sophisticated and elegant, but is so easy to make and can just be left simmering on the stove or in a bain marie. It’s just as sophisticated when you make it at home and I mean, come on. Steak and red wine? They were made to go together!
Ingredients:
- 1 perfectly cooked steak , with reserved pan juices
- 1 shallot, minced
- 3/4 cup of your favuorite red wine
- 2 tablespoons cold butter, cut into cubes
- Salt
- Pepper
Directions:
1.) If the pan juices are cold, reheat over medium heat. Add the shallot and cook for about 2 minutes.
2.) Add the wine and, using a wooden spoon, scrape up any brown bits from the pan. Turn heat to high and bring to a boil before reducing heat to medium and simmering for about 7 minutes. During this step, you want the red wine to reduce by about half and become slightly syrupy. Remove from the heat.
3.) Add the butter, one cube at a time, and whisk until it’s thoroughly incorporated before adding another cube and repeating the process. Taste, and season with salt and pepper.
4.) Serve and enjoy!