Red Wine Reduction Steak Sauce
Course Sauce
Ingredients
- 3 tbsp butter
- 1/2 each yellow onion chopped
- 1/2 each red onion chopped
- 2 large challots chopped
- 2 tbsp garlic minced
- 1 each plumb tomato (roma) chopped
- 1 lb carrots chopped
- 3/4 lb fresh mushrooms sliced
- 14 oz beef broth
- 1 1/4 cup merlot wine divided - for two steps
Instructions
- 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 20minutes