Red Wine Reduction Steak Sauce
My daughter said this sauce is "liquid gold". Can be made up to 2 days ahead. I double recipe as it freezes well & can be a back-up when there's no leftover gravy from meat drippings.
I made the following minor tweaks, based on a single recipe:
FOR THE SAUTE: Use 1.5 tablespoons olive oil & 1.5 tablespoons butter.
WHEN SERVING WITH BEEF TENDERLOIN: Use a large, stainless steel pan & sear roast in oil, then finish in oven, uncovered. Remove roast & cover with foil. Pour sauce into pan, to de-glaze brown bits, for added flavour.
Add 1 tablespoon butter & stir until creamy smooth, for a richer, shinier sauce. Add a splash of 35% cream at end, to taste. Can thicken by dissolving 1 tablespoon cornstarch into 1 tablespoon cold water, pour into sauce & whisk for 3 minutes on medium/high heat. Strain, if necessary.
I saute onions & mushrooms on medium heat in 1 tablespoon olive oil & 1 tablespoon butter to serve as a side dish. Can reserve veggies for beef based soup.
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Jul. 29, 2012