Scrumptious Shallot and Red Wine Sauce Recipe

When it comes to making an impression in the kitchen, there’s no doubt that a perfectly paired sauce can elevate a dish like nothing else. I’m thrilled to share my recipe for Shallot and Red Wine Sauce with you today. This savory and aromatic sauce is perfect for steak and beef tenderloin, but it also pairs beautifully with venison or even bacon-wrapped fillet steak.

What makes this sauce truly special is the combination of rich red wine, fragrant rosemary, and caramelized shallots – a trio that provides depth, flavor, and complexity to your dish. And don’t worry – making the perfect red wine reduction may seem intimidating, but it’s actually quite easy. All you need are the right ingredients and a little patience.

So set aside your fears and join me in exploring the joys of delicious red wine sauce!

Why You’ll Love This Recipe

Shallot and Red Wine Sauce
Shallot and Red Wine Sauce

If you’re looking for a delicious and easy-to-make sauce to pair with your steak or other meat dishes, look no further than this Shallot and Red Wine Sauce recipe. This sauce is the perfect accompaniment to any meal, providing a rich and savory flavor that will take your taste buds to new heights.

One of the main reasons you’ll love this recipe is for its simplicity. With just a handful of ingredients, most of which you probably already have in your kitchen, you can create a flavorful and hearty sauce that’s sure to impress your guests or loved ones. The combination of fresh rosemary, garlic cloves, and shallots mixed with red wine make it the perfect finishing touch for beef, lamb, or venison steak.

Another reason why this recipe is worth giving a try is its versatility. Aside from being a great pairing with steak, this sauce can also be used on other meats like flank steak, fillet steak or even bacon. Whether you’re cooking up a fancy Wagyu steak dinner or some tasty steak tips on the grill, this sauce is guaranteed to take your meal to the next level.

Lastly, this recipe offers flexibility for personalization. As you experiment more with it, you can tweak some of the ingredients to make it your own signature sauce. Try adding soy sauce or beef stock instead of butter and balsamic vinegar for an Asian twist on this Western classic. The possibilities are endless!

Overall, there’s plenty to love about this Shallot and Red Wine Sauce recipe. It’s simple yet versatile, easy to make but oh-so-tasty, and the perfect finishing touch for any meat dish no matter what cut you choose. So what are you waiting for? Give it a try today!

Ingredient List

 This shallot and red wine sauce will be the crowning jewel of your meal, so make sure to give it the attention it deserves.
This shallot and red wine sauce will be the crowning jewel of your meal, so make sure to give it the attention it deserves.

Here are the ingredients needed to make this flavorful Shallot and Red Wine Sauce:

  • 2 shallots, sliced thinly
  • 1 garlic clove, lightly crushed
  • 1 sprig of rosemary, leaves finely chopped
  • 5 tbsp olive oil
  • 5 tbsp balsamic vinegar
  • 4 tbsp butter
  • 1 cup dry red wine
  • ¾ cup beef stock or broth
  • Salt and ground black pepper to taste

All of these ingredients can be easily found at any local grocery store. Though, sometimes some stores keep special varieties of ingredients such as Wagyu steak tips or venison steak that can enhance the flavor of the dish. So, it’s worth checking out if you want to go on a culinary adventure.

The Recipe How-To

 With just a few ingredients, you can create a velvety smooth sauce that perfectly complements any hearty protein.
With just a few ingredients, you can create a velvety smooth sauce that perfectly complements any hearty protein.

Let’s dive into the recipe and create some magic with this shallot and red wine sauce!

Step 1: Gather Ingredients

Make sure you have all the necessary ingredients in front of you, including:

  • 2 shallots, thinly sliced
  • 1 garlic clove, lightly crushed
  • 5 tbsp olive oil
  • 1 sprig rosemary, finely chopped
  • 5 tbsp balsamic vinegar
  • 3/4 cup red wine reduction (or 1 cup dry red wine)
  • 1 cup beef broth
  • 4 tablespoons butter (unsalted)
  • Salt and ground black pepper

It’s important to have everything ready before starting so that you don’t have to pause to measure ingredients mid-way through the recipe.

Step 2: Sauté Shallots

In a pan over medium-high heat, add 2 shallots sliced thinly with 1 garlic clove, also thinly sliced. Cook for about 2 minutes, stirring occasionally until the shallots turn translucent.

Step 3: Add Rosemary and Balsamic Vinegar

Next, add in 1 sprig of chopped rosemary along with 5 tbsp of balsamic vinegar. Continue cooking the mixture on medium-low heat until it has reduced by half.

Step 4: Pour in Beef Broth and Red Wine Reduction

Now, pour in 1 cup of beef broth, followed by either 3/4 cup of red wine reduction or 1 cup of dry red wine.

*Note: If you are using dry red wine instead of red wine reduction, cook the mixture for an additional 6–8 minutes until the sauce has thickened and reduced. *

Step 5: Add Butter and Seasoning

When the sauce begins to bubble again, add in 4 tbsp unsalted butter, whisking constantly, until melted and combined. Salt and black pepper can be used to season to taste, and the sauce can simmer for 2–3 minutes until it thickens more.

The shallot and red wine sauce is now ready to be served!

Step 6: Plate and Savor

Enjoy the shallot and red wine sauce over seared steaks or other dishes like venison steak, flank steak, wagyu, or even as a dipping sauce for bacon or steak tips. The options are endless.

Bon Appetit!

Substitutions and Variations

 The deep, complex flavors of the red wine and shallots make this sauce fit for a king (or queen).
The deep, complex flavors of the red wine and shallots make this sauce fit for a king (or queen).

Looking for some ways to switch up this recipe? Here are a few substitutions and variations to consider:

– Shallots: If you can’t find shallots, you can use a mixture of diced onions and garlic instead. Alternatively, green onions or leeks would also work well in this sauce.

– Wine: While this recipe calls for a dry red wine, you could try using a different type of wine depending on your personal preferences. A sweet or semi-sweet red wine would create a sweeter sauce, while a white wine could be used for a lighter sauce. Keep in mind that the type of wine you use will impact the flavor of the final dish.

– Herb Variations: If you don’t have rosemary on hand, you could try using thyme or sage instead. You could also experiment with different herb combinations to see what you like best.

– Creamy Version: To make a creamier version of this sauce, add half-and-half or heavy cream to the pan after removing it from the heat. Just be sure to stir the cream in slowly so it doesn’t curdle.

– Meat Variations: This sauce is incredibly versatile and can be paired with a variety of meats. Try spooning it over grilled chicken breasts or pork tenderloin for an easy weeknight dinner. It also pairs well with venison steak, wagyu beef, or bacon-wrapped fillet steak for special occasions.

No matter what substitutions or variations you choose to make, remember that cooking is all about experimenting and finding what works best for you!

Serving and Pairing

 Drizzling this sauce over your roasted veggies or mashed potatoes will take them from ordinary to extraordinary in a matter
Drizzling this sauce over your roasted veggies or mashed potatoes will take them from ordinary to extraordinary in a matter

This rich and flavorful red wine sauce is a perfect pairing for juicy steak, beef tenderloin, or even venison. If you’re a fan of Gordon Ramsay’s seared steak with sticky shallot and red wine cream sauce, you’ll love this shallot and red wine sauce.

To really make the flavors pop, I recommend serving it alongside a beautiful flank steak or fillet steak that’s been seasoned with salt and ground black pepper. Sear the steaks on high heat until they’re cooked to your desired level of doneness, and then let them rest before slicing them thinly against the grain.

Arrange the sliced steak on a plate, pour some of the delicious red wine sauce over the top, and garnish with a sprig of rosemary. The savory sauce brings out the best in the meat while simultaneously adding depth and complexity to each bite.

As far as wine pairings go, it should come as no surprise that this dish goes great with a full-bodied red wine such as a dry red blend or even Cabernet Sauvignon. The ingredients in the sauce bring out all kinds of rich flavors and aromas in the wine.

If you’re looking to change things up a bit, you could also try pairing this sauce with bacon-wrapped venison steak or wagyu beef tips. The sweet yet tangy flavor profile of the shallots and balsamic vinegar work wonders with gamey meats.

Overall, this shallot and red wine sauce recipe is versatile enough to be paired with a variety of dishes but remains distinct enough to stand out on its own. So go ahead, experiment in the kitchen, and find your perfect pairing!

Make-Ahead, Storing and Reheating

One of the best things about this Shallot and Red Wine Sauce recipe is that it’s very easy to make ahead of time. You can prepare the sauce a few hours, a day or even a week in advance, and store it in an airtight container in your refrigerator until ready to use. Doing so enhances its flavors and deepens its rich earthy taste.

When reheating the sauce, use medium heat and heat it up slowly in a pan on the stovetop or in the microwave. Be careful not to overheat the sauce, or it may get thick and lumpy. If necessary, add some beef stock or water to ensure there’s enough moisture.

When storing the sauce, make sure that it is completely cool before you store it, and use an air-tight container to prevent any new flavors from interfering with the original richness of the sauce.

With this make-ahead feature, you can easily whip up this delicious recipe for a holiday dinner party or a quick mid-week meal with your loved ones anytime.

Tips for Perfect Results

To achieve a perfectly balanced shallot and red wine sauce every time, there are a few tips that you should keep in mind. First off, make sure to use a good quality red wine for your sauce. The better the wine, the better the sauce will taste. Secondly, be patient when reducing the wine to ensure that it has properly cooked down and concentrated in flavor. Here are some additional tips for perfect results:

1. Choose the right cut of meat: This sauce pairs best with steak, particularly cuts like flank steak or beef tenderloin. However, you can also use it with venison steak, wagyu or even steak tips.

2. Use fresh ingredients: Start by sourcing fresh shallots, garlic clove and rosemary to ensure that the flavors are rich enough to shine through in the sauce.

3. Be mindful of the timing: When making any kind of reduction sauce, timing is key. Be careful not to overcook it and ensure that it has thickened before adding in any additional ingredients.

4. Mince the shallots finely: To achieve a smooth texture and consistency for your sauce, mince your shallots as finely as possible before cooking them down.

5. Add butter at the end: To make your sauce stickier and add richness to it, add butter towards the end of cooking.

Follow these tips and you’ll be rewarded with a delicious shallot and red wine sauce that will perfectly complement your steak or any other dish it’s paired with!


As you start preparing the Shallot and Red Wine Sauce recipe, you may have some questions regarding the ingredients or the steps involved in making it. In this section, I have answered some of the most commonly asked questions about this recipe to help guide you through the cooking process with ease.

What is shallot sauce made of?

When it comes to Hakka-style cuisine, the sauce used in their dishes is quite basic but effective. Typically, the sauce is made up mainly of salt and fat, with a mixture of soy sauce and oil as the foundation. To give it its distinct flavor, large pieces of shallot and ginger are roughly chopped and added to the mixture. The mixture is then allowed to steep, with the flavors infusing to form a mouthwatering fragrance.

What does red wine add to sauce?

When used in a sauce, the alcohol content in red wine can enhance the flavors of the ingredients by triggering the release of flavor molecules. Additionally, the wine can dissolve fats in the dish which can help bring out more subtle tastes.

What is shallot sauce used for?

The uses of shallot sauce are endless as it can be paired with various meals. It can enhance the flavors of meat, fish, veggies, pasta, rice or couscous, or even serve as a dip for raw or steamed veggies.

Bottom Line

In conclusion, this Shallot and Red Wine Sauce Recipe is the perfect way to elevate any dish, whether you’re preparing a fancy dinner or just want to add some extra flavor to an everyday meal. With just a few simple ingredients and a little bit of time, you can create a delicious red wine reduction sauce that is sure to impress.

What I love most about this recipe is its versatility. You can use it on everything from steak to chicken and even vegetables. Plus, the rich flavors of the red wine and shallots make for a savory sauce that is sure to please any palate.

So if you’re looking for a way to take your cooking to the next level, try making this Shallot and Red Wine Sauce Recipe. And don’t forget to experiment with different variations and substitutions to make it your own!

Trust me, once you’ve tasted this delicious sauce, you’ll never want to go back to plain old meat and veggies ever again. So let’s get cooking!

Shallot and Red Wine Sauce

Shallot and Red Wine Sauce Recipe

This is from BBC food. I'd serve over steak, filet of beef, pork tenderloin... and I even like it on sea bass (but don't fault me if you don't!) 🙂
No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Course Condiment
Cuisine French
Calories 246.7 kcal


  • 250 g shallots, sliced
  • 2 tablespoons olive oil
  • 1 garlic clove, slightly crushed (Not minced)
  • 1 sprig rosemary
  • 5 tablespoons balsamic vinegar
  • 400 ml red wine
  • 400 ml beef stock
  • 2 tablespoons butter
  • ground black pepper


  • Saute the shallots in a medium saucepan with the oil, over high heat for 3 minutes until lightly brown. Stir them all the time and adjust heat if they start to get too brown. Season with ground black pepper and then add the garlic and rosemary. Continue cooking for 3 more minutes. Stir all the time and adjust the heat to keep from getting too brown.
  • Pour in the vinegar and cook until it evaporates to a syrup, then pour in the wine and cook until reduced by 2/3.
  • Pour in the stock and bring to a boil. Turn down the heat and simmer until reduced by 2/3 again, to around 250 ml.
  • Remove the garlic and rosemary.
  • Add a little salt if necessary.
  • Finally whisk in the butter.
  • Serve over steak before serving.

Add Your Own Notes


Serving: 296gCalories: 246.7kcalCarbohydrates: 13.3gProtein: 2.8gFat: 12.8gSaturated Fat: 4.7gCholesterol: 15.3mgSodium: 365.5mgSugar: 0.6g
Keyword < 30 Mins, European, Peppers, Sauces, Vegetable
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