Red Wine Reduction Steak Sauce

Course Sauce


  • 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


  • 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

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