Introduction: How to Cook a Red Wine Reduction Sauce
This sauce is rich and perfect for steaks or roast beef.
This sauce takes about 1 and half hours to make but it so worth it.
Step 1: To Start, Roughly Dice Two Shallots.
Then two garlic cloves.
You’ll also need some fresh thyme and two bay leaves.
Step 2: Next, I’ve Kept the Trimmings From Steak From Another Video to Use in This Sauce.
So you want a hand full of steak trimming.
Chop it up until you have a rough mince but you don’t want to go too far with it.
Step 3: Place the Trimming in a Cold Pan.
It’s important to add the meat trimming while the pan it still cold because you want to render out the fat not burn it.
Set to a medium to high heat.
Step 4: Cook Until It Begins to Brown, Then Add the Shallots and Garlic.
Cook off the shallots adjusting the heat so the trimming and shallot don’t burn but caramelize.
Add the thyme and bay leaves.
All those little brown crunchy bit and piece stuck to the pan is where a lot of the flavor of this sauce is going to come from.
Step 5: Once Nice and Browned Add 1 Cup of Red Wine.
This will deglaze the pan releasing all to the beautiful brown bit from the pan.
Reduce until the wine until there is hardly any liquid in the pan.
It will take some time but don’t walk away because you don’t want it to burn.
Stir every now and again.
Step 6: Once the Wine Reduced Add 2 Cups of Chicken Stock.
Bring it to a simmer and then lower the tempt so it can slowly reduce.
It could take up to an hour to an hour and a half.
Step 7: Once It’s Reduce by Half It’s Ready to Strain.
Use a strainer to separate the shallots and trimming from the liquid.
Make sure to press out every last drop.
Let it sit for 10 to 15 minutes so the fat can rise to the top and cool.
Next, skim off the fat on top of the liquid, you can keep this in the fridge for a couple days if you want to prepare this sauce for another meal.
Step 8: Cook Your Steak Season With Some Salt and Pepper.
Remove from the pan and tent under foil to rest.
Now add the liquid to a pan and bring it up to heat and in doing so we reduce it perfectly and thicken up. • Season with salt to taste.
Step 9: Turn Off the Heat and Stir in a Couple Nods of Butter.
After you’ve mixed it in you should have a nice thick sauce.
The way to tell if it’s done is it will stick to the back of a spoon.
Step 10: Pour It Over Steak or a Roast.
This sauce is rich and will take your meat to the next level.
You can keep the sauce in the fridge for a few days or in the freezer to be used when needed.