Indulge in Richness: Beef with Red Wine Sauce Recipe
Are you tired of cooking the same old boring beef dishes? Do you want to impress your guests with a delicious and easy-to-make sauce? Look no further! I am excited to share with you an incredible recipe for a Red Wine Sauce for Beef that is guaranteed to take your meal to the next level.
This rich and flavorful red wine reduction sauce pairs perfectly with any cut of steak, from the juicy filet mignon to the hearty ribeye steaks. The addition of fresh parsley, bay leaf, and dried thyme gives it an earthy flavor that complements the bold taste of the red wine.
Don’t be intimidated by the ingredient list – this recipe is easier than it looks, and can be made with minimal effort. Plus, the end result is truly amazing – this sauce will elevate any beef dish from ordinary to extraordinary.
So, what are you waiting for? Let’s dive into the world of rich, full-bodied flavors and aromas that make this Red Wine Sauce for Beef a must-try recipe. Get ready to unleash your inner chef and impress your friends and family at your next dinner party.
Why You’ll Love This Recipe
Are you a beef lover searching for a sauce recipe to take your steak to the next level? Look no further than this red wine sauce for beef recipe. Trust me; you’ll love it!
This sauce is the perfect accompaniment to any cut of steak, from filet mignon to a flank steak. Its bold, rich flavors will take your taste buds on an adventure, and its smooth and velvety texture adds depth and dimension to each bite.
One of its key ingredients is the red wine reduction, which infuses the meat with a full-bodied flavor that leaves you wanting more. And let’s not forget about the garlic, which gives it an earthy taste and aroma that will have everyone asking for the recipe.
Don’t worry if you’re not a wine person; this recipe uses just enough red wine so that the sauce doesn’t overpower the dish’s main attraction: the flavorful beef. With just 1/2 cup of dry red wine along with beef broth, you’ll get that perfect balance of acidity and sweetness.
To make this sauce even more irresistible, it’s infused with fresh herbs like parsley, bay leaf, and thyme that will add a savory tone to your dish. Besides, another excellent feature of this recipe is that you can easily customize it according to your taste by using some variations.
Overall, this red wine sauce for beef recipe is genuinely one-of-a-kind. Once you try it, I guarantee it will be hard for you ever to enjoy your steak without it. So why wait? Give your taste buds a treat and add this recipe to your arsenal!
Ingredient List
- 1 tablespoon of flour
- 2 tablespoons of olive oil
- 2 cups of dry red wine
- 1 cup of beef broth
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stick, chopped
- 2 cloves of garlic, minced
- 1 bay leaf
- ½ teaspoon of dried thyme
- 1 tablespoon of tomato paste
- A handful of dried mushrooms, rehydrated in boiling water and finely chopped
- finely chopped fresh parsley
Make sure you pick up high-quality ingredients for this wine sauce recipe. A full-bodied red wine is essential, something with strong tannins like a Cabernet Sauvignon or a Malbec.
You can also use beef tenderloin, flank steak, filet mignon or ribeye steaks to get the most out of this recipe depending on what you have on hand.
The Recipe How-To
Step 1: Prepare the Ingredients
Before starting to cook the red wine sauce for beef, it is important to have all ingredients ready, chopped and measured. In a medium saucepan, add 1 tablespoon of olive oil over medium heat. Once hot, add a diced onion, diced carrot, and diced celery to the saucepan. After 3-4 minutes, add 2 cloves of minced garlic. Cook until tender.
Step 2: Create the Base of the Sauce
Add 1 tablespoon of flour and stir it into the vegetable mixture. After a minute, add 1 cup of beef broth and 1 cup of dry red wine. Stir the mixture continuously while scraping the bottom of the pan, making sure there are no lumps until it reaches boiling.
Step 3: Add Other Ingredients
Once boiling, add 1 tablespoon of tomato paste, 1 bay leaf, a pinch of dried thyme and a handful of dried mushroom (about 4). Stir well and let it simmer for at least 10 minutes.
Step 4: Reduce the Sauce
After simmering for 10 minutes or until reduced by half, remove from heat and strain through a fine-mesh sieve into another pot or bowl. Gain back as much liquid as possible by pressing the vegetables against the sieve with a spoon.
Step 5: Finish with Butter and Fresh Parsley
Return the sauce to low heat in a clean pot and add in 1/2 cup of unsalted butter gradually while whisking continuously until smooth. Reduce to desired consistency then combine in fresh parsley.
The red wine sauce is now ready to serve! Drizzle some on top of your favorite steak like beef tenderloin or ribeye steaks and enjoy an extraordinary culinary experience.
Substitutions and Variations
There are plenty of ways to adjust this recipe to your preferences or what you have available in your kitchen. You can switch up the ingredients, cooking techniques, and even the type of wine to make this sauce truly your own.
– Vegetarian: If you don’t eat meat, you can substitute beef broth with vegetable broth or mushroom broth for a vegetarian version of the sauce.
– Different cuts of beef: This sauce pairs beautifully with many different cuts of beef, such as filet mignon, ribeye steaks, beef fillet, flank steak or tenderloin. Adjust the cooking time based on the thickness of the cut.
– Mushroom sauce: You can add more depth to the dish by creating a mushroom sauce. Just use dried mushrooms and boiling water to create a base for the sauce. Then add in garlic and onion followed by red wine and beef broth for an earthy taste.
– Change up the wine: Use any full-bodied dry red wine for the recipe like Cabernet Sauvignon, Pinot Noir or Zinfandel. While red wine pairs well with beef that’s not all it is good for. You can also pair this sauce with lamb or duck.
– Using flour alternatives: If you don’t have flour available, use cornstarch instead to thicken up the sauce.
These are just a few examples of easy tweaks you can make to this classic recipe. Have fun and experiment with different variations until you find one that truly speaks to your taste buds.
Serving and Pairing
The rich and savory flavors of this red wine sauce makes it an excellent companion to any beef dish. The earthy and fruity notes of a full-bodied red wine create a bold and complex flavor that pairs perfectly with steaks, beef fillets, ribeye steaks, flank steak or even beef tenderloin recipe. It’s also versatile enough to complement other proteins like pork chops or roasted chicken.
To balance out the richness of the sauce, consider pairing it with sides that offer a bit of tang and freshness. Roasted red potatoes or mashed sweet potatoes are great options. Charred asparagus or brussels sprouts provide a crunchy texture and adds some healthy greens on your plate. A simple mixed green salad with a light dressing would be another ideal option to cut through the richness of the dish.
As for wine pairings, you can’t go wrong sticking to an already good thing- pairing red wine sauce with, well, more red wine. Consider serving a full-bodied Cabernet Sauvignon or Zinfandel with this dish. If you want something lighter, go for Pinot Noir, Merlot or Chianti. For those who prefer drinking white wine over red wine however, an oaked Chardonnay would also bring balance against the strong flavors of the beef and adds sweetness to the palette all at the same time.
Now you’ve got everything you need to indulge in a delightful meal that tastes like something right out of a fancy restaurant!
Make-Ahead, Storing and Reheating
The Red Wine Sauce for Beef recipe is an excellent dish to make ahead and store for later use. After making the sauce, allow it to cool down completely before transferring it to an airtight container. You can store it in your fridge for up to five days.
To reheat the sauce, place it in a saucepan over low heat and warm gently. Avoid reheating the sauce on high heat, as this might overcook it, resulting in a scorched sauce with an unpleasant taste.
If you want to freeze the red wine sauce, you can do so once it has cooled completely. Pour the sauce into freezer bags or containers and freeze for up to three months. Before using the sauce, thaw it in your refrigerator overnight.
When reheating the sauce from frozen, transfer it from the freezer to your fridge and let it defrost overnight. Then transfer it to a saucepan and reheat it over low heat.
It is essential to note that freezing may sometimes affect the texture of the red wine reduction sauce. You may find that after freezing and thawing, its consistency is thin, making it necessary to thicken it by simmering down for a few extra minutes.
However, suppose you have leftover steak with this delicious red wine reduction sauce. In that case, you can store them separately in airtight containers and reheat them individually when needed. The steak can be reheated in your oven, grill or microwave.
In conclusion, this red wine reduction sauce is perfect for make-ahead meals and reheating whenever you want to enjoy its rich flavor as often as possible.
Tips for Perfect Results
Cooking with red wine can enhance the flavors of any dish, but it can also be tricky to get right. Here are some tips that will guarantee a perfect red wine sauce for your beef dish every time.
1. Choose the Right Wine
When making red wine sauce for beef, use a dry, full-bodied wine that complements the meat’s flavor. A good choice would be Cabernet Sauvignon or Merlot.
2. Don’t Skimp on the Quality of the Ingredients
To make a delicious red wine sauce, use only high-quality ingredients. Use fresh herbs such as thyme and parsley, and don’t forget to choose a good quality beef broth.
3. Be patient
Cooking is not a sprint; it’s more like a marathon. Take your time when reducing your red wine sauce to make it thick and rich. Don’t rush the process by boiling it too fast, or you’ll end up with something that tastes less than desirable.
4. Use Good Cooking Equipment
Using a well-seasoned cast-iron skillet or stainless steel pan is important when making a red wine sauce because these types of pans can withstand high heat without burning the sauce.
5. Balance Your Flavors
It’s crucial to balance your flavors in a pan sauce recipe when using red wine as an ingredient. Ensure that your sauce brings all of the ingredients together beautifully to create one perfect flavor profile. Add sugar or vinegar if necessary to balance the sweetness and acidity.
By keeping these tips in mind, you’ll have no problem creating a restaurant-worthy red wine sauce for beef that enhances its flavor and elevates your culinary skills!
FAQ
Before we complete this recipe article, let’s take a moment to go over some frequently asked questions to help ensure that you have all the answers you need to make this red wine sauce recipe a success.
What red wine to use for meat sauce?
When it comes to pairing wine with meat-based pasta dishes such as Sunday Gravy or Bolognese Sauce, I find that full-bodied wines like Cabernet Sauvignon and Syrah complement the flavors quite well. The richness of the sauce can stand up to the powerful mouthfeel of these wines, creating a balanced and harmonious taste experience.
What red wine is best for beef recipe?
When it comes to cooking beef roast, I recommend opting for a vibrant and recently produced red wine that can uphold its fruity flavor. It’s best to select a red wine with a rich color and strong tannin content, which makes both Merlot and Pinot Noir great options.
What does red wine do to beef?
Red wine contains a compound called tannin that has the ability to interact with the fats present in meat, enhancing the meaty flavor. In exchange, the fat in the meat helps to counteract the bitterness of the tannins and add fruity notes to the wine. As a result, the wine becomes smoother and more palatable, while the meat flavor becomes more pronounced. This interaction creates an ideal pairing that can elevate the overall dining experience.
How do you thicken red wine sauce?
To make a delectable sauce, heat the liquid on high flame and let it boil rapidly until its volume diminishes by 75%, for up to 10 minutes. Once done, filter the liquid through a strainer into a fresh dish and add a small quantity of sugar to balance the tartness. Then, add a bit of butter, which will help the sauce thicken and create a beautiful luster.
Bottom Line
In conclusion, this red wine sauce for beef recipe is perfect for any steak lover looking to elevate their dish. With its rich and complex flavors, it’s sure to leave a lasting impression on your taste buds. Not only is this sauce easy to make, but it also pairs exceptionally well with a variety of different cuts of beef.
Whether you’re grilling up a ribeye steak or pan-searing a beef tenderloin, this red wine sauce will elevate your meal to the next level. The substitution and variation options are endless, making it easy to adapt to your personal preferences.
This recipe is also versatile in its serving and pairing options. Whether you want to impress guests at a fancy dinner party or enjoy a cozy meal at home, this sauce is the perfect addition. It pairs perfectly with roasted vegetables, mashed potatoes or any other side dish you can think of.
With all that said, if you’re looking to impress your taste buds and those around you, give this red wine sauce for beef recipe a try. I promise you won’t regret it!
Red Wine Sauce for Beef Recipe
Ingredients
- 1/2 cup dried mushroom (I used morels)
- 1 cup boiling water
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1 teaspoon chopped garlic
- 2 tablespoons flour
- 3 cups beef stock
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 sprigs fresh parsley
- 1 cup red wine
- 1 tablespoon balsamic vinegar
Instructions
- Soak mushrooms in water for 20 minutes or until soft.
- Heat oil in a pot over medium heat; add onions, carrots & celery and saute for about 7 minutes.
- Add garlic & saute for another minute.
- Stir in the flour and cook, stirring constantly, for about 2 minutes.
- Add the stock, tomato paste, thyme, bay leaf, parsley stalks, mushrooms & their soaking liquid; bring to the boil, stirring occasionally.
- Reduce heat to low and cook for 45 minutes or until strongly flavoured & slightly thickened; strain sauce, pressing down on solids to remove as much liquid as possible.
- Discard solids & reserve liquid.
- Place red wine & balsamic vinegar into pot; bring to a boil and boil until reduced by half.
- When ready to serve, add reserved liquid to the wine/vinegar mixture and bring to a boil; stirring constantly, boil until the sauce is thickened & rich tasting, about 5 minutes.