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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yellow onion, chopped
red onion, chopped
roma (plum) tomato, chopped
fresh mushrooms, sliced
1 (14 ounce) can
1 1/4 cups
Merlot wine, divided
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!
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.
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
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 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 used beef consomme because I had no broth. I only used one can of consomme, but doubled everything else. I ended up with about a cup. I couldn't throw out the veggies, so I threw some pecans, cream cheese, parm and seasoning in them, took out my Cuisinart stick and made two veggie "pates" that my 14 year old and 18 year old approved of. My son gives this sauce 5 stars.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Wine Reduction Steak Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 86
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