Rich and Velvety Red Wine Sauce Recipe
Ladies and gentlemen, are you looking for a simple yet delicious way to elevate your steak dinner? Look no further than this wine sauce recipe. Nothing complements the flavor of beef quite like a perfectly balanced red wine reduction sauce.
This sauce is simple to make and requires minimal ingredients, but will have everyone at the dinner table thinking you’re a master chef. The rich flavors of the wine and the aromatics create a savory depth that pairs perfectly with steak. Whether you’re cooking filet mignon, ribeye steak or flank steak, this recipe is perfect for any cut of beef.
And don’t be intimidated by the idea of making your own sauce; it’s much simpler than it seems. All you need are a few basic ingredients that are likely already in your pantry or fridge. I guarantee that once you try this wine sauce recipe, it will become a staple at all of your dinner parties and special events. So prepare to impress your guests with an elevated meal featuring the perfect complement to any steak: a flavorful, velvety smooth red wine reduction sauce.
Why You’ll Love This Recipe
Listen to me, my fellow meat lovers, and hear me well. If you want to take your steak or beef tenderloin game to the next level, I have the perfect solution for you – a red wine sauce.
This wine sauce is not just another “sauce recipe”, oh no. It’s a full-bodied, rich, and velvety reduction sauce that will elevate any cut of steak or beef to heavenly levels.
Can you imagine taking a perfectly seared ribeye steak or a mouth-watering beef fillet, and adding an explosion of complex flavors and aromas on top? Because that’s what this red wine sauce does.
Picture yourself indulging in tender bites of steak, soaked in an enticing mixture of red wine, garlic cloves, Worcestershire sauce, and beef broth. The flavors are perfectly balanced, with hints of acidity from the red wine complemented beautifully by the richness of the beef stock.
This sauce is versatile too. Imagine pairing it with a cast iron beef stew for a comforting winter dinner, or drizzling it over filet mignon for a special occasion meal. This red wine reduction is like a magic wand that instantly turns any dish into an elegant masterpiece.
And trust me when I say that this recipe is easy to master. It requires only a few ingredients – all available in your local supermarket – and about thirty minutes of your time.
So go ahead and try it out! Impress your guests or treat yourself to some gourmet comfort food. Once you’ve tasted how delicious this wine sauce is, you’ll never go back to plain old steaks or beef tenderloin recipe again.
Ingredient List
- 2 tablespoons butter
- 2 teaspoons olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 cup dry red wine
- 1 tablespoon Worcestershire sauce
- 3/4 cup beef broth
- 1/2 cup beef stock
- Fresh thyme sprigs
- Salt and pepper to taste
- 1 tablespoon all-purpose flour (optional)
The Recipe How-To
Now that you have gathered all the ingredients needed for this succulent wine sauce recipe, it’s time to put everything together!
Preparing the Meat
Before anything else, cook your meat to your desired taste. Beef tenderloin or filet mignon would be a great choice for this wine sauce. Once cooked, set aside and keep warm.
Cooking the Aromatics
In a separate pan, melt 2 tablespoons of butter over medium heat. Add finely chopped shallots and minced garlic then sauté for about two minutes. These ingredients will add more flavor to the dish.
Making the Wine Reduction
Now, it’s time to make our favorite part of this recipe – the wine reduction sauce! Pour 2 cups of red wine into the pan with your aromatics, on medium-high heat, and let it boil until it has reduced to half. It usually takes around 15-20 minutes.
Preparing the Sauce
Once done boiling, add 1-2 cups of beef stock or broth, depending on how much liquid you want in your sauce, then let it boil again for another 15-20 minutes. This will give your sauce a robust flavor and thickness without being too overpowering.
Next, add a tablespoon of Worcestershire sauce and let it simmer for another five minutes before whisking in 1/2 cup of cold butter until melted.
Finally, season with salt and freshly ground pepper according to taste. You may also add a few leaves of fresh thyme to enhance its aroma and bring out the best flavors.
Voilà! You have just made a rich and tasty red wine sauce that is perfect for any steak dish or beef stew recipe. Serve it alongside your perfectly cooked meat and enjoy every bite!
Substitutions and Variations
If you’re looking for ways to switch up the wine sauce recipe, there are several substitutions and variations you can make depending on your preferences.
– Wine: While this recipe calls for a dry red wine, you can also experiment with different types of wine such as a full-bodied Cabernet Sauvignon or even a white wine like Chardonnay. Just keep in mind that the flavor of the sauce will vary depending on the type of wine used.
– Garlic: If you’re not a big fan of garlic, you can reduce the amount used or omit it altogether. You could also replace it with minced shallots for a milder flavor.
– Butter and Flour: Instead of using butter and flour to create a roux, you could use cornstarch or arrowroot powder for a gluten-free option.
– Beef stock: If you don’t have beef stock on hand, you can substitute it with chicken or vegetable stock. If using chicken stock, keep in mind that it might affect the overall flavor of the sauce.
– Worcestershire sauce: This ingredient can be omitted if desired, but it does add a subtle depth of flavor to the sauce that complements the beef well.
– Additional seasonings: Don’t be afraid to add additional herbs and spices to the sauce such as rosemary or thyme. You could also add some crushed red pepper flakes if you want to give it a little kick.
These simple substitutions and variations can make a big difference in the overall taste of your wine sauce. So feel free to experiment with different ingredients until you find your perfect combination.
Serving and Pairing
When it comes to pairing with wine sauce for beef, you want to select a wine that is robust enough to complement the rich and savoury flavour of the sauce. A full-bodied red wine with high tannins like a Cabernet Sauvignon or Zinfandel, pairs perfectly with this wine reduction sauce steak recipe. The smoky and peppery notes of these wines will create a balance and elevate the overall taste of this dish.
This wine sauce beef recipe goes well with several cuts of beef, including tenderloin, ribeye steak, flank steak, and beef fillet. When it comes to serving the dish, you can garnish it with a sprig of fresh thyme or parsley. When serving steak red wine sauce recipes, consider pairing it with roasted potatoes or grilled vegetables on the side.
To make the most out of your wine reduction sauce, you can use it as a base for other dishes like beef stew red wine or beef bourguignon Julia child. Use it as an ingredient in other sauces such as mushroom sauce or jus recipe.
Overall, this delicious wine reduction sauce steak recipe is the perfect way to take your meat dishes to another level. With its rich flavour and aroma, it’s sure to be a crowd pleaser. So go ahead and impress your guests at your next dinner party with this delectable dish!
Make-Ahead, Storing and Reheating
The wine sauce for beef recipe is one of those sauces that tastes better after it has been reheated. You can make it ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to a month.
To reheat the sauce, place it in a pan and heat on low heat. Make sure to stir occasionally as you reheat it. The sauce may have thickened while stored, so you can add some extra liquid such as beef broth or red wine to thin it out if necessary.
The wine reduction sauce can also be canned if you like to preserve your sauces. Make sure to follow canning guidelines carefully to avoid the risk of bacterial contamination.
When storing the sauce, use an airtight container or cover with plastic wrap to prevent any air from getting in as this can dry out the sauce and cause it to lose its flavor.
The make-ahead option allows you to prepare the recipe ahead of time so that you won’t have to spend too much time in the kitchen when you’re ready to prepare dinner. This also means that you can serve the wine sauce for beef on short notice or even on busy weeknights.
Overall, making this delicious sauce ahead of time and reheating or storing it properly is an excellent way to save time, money, and have a flavorful addition that pairs beautifully with beef tenderloin, filet mignon, ribeye steak, flank steak, rib eye or any other beef cut of your choice.
Tips for Perfect Results
To ensure that your wine sauce for beef recipe comes out perfectly, here are a few tips to keep in mind.
First, use a full-bodied red wine for the best flavor. While any dry red wine will work, I recommend using one with a rich and fruity taste such as Cabernet Sauvignon or Merlot.
Next, when reducing the wine, make sure to do it slowly over low heat. This will help intensify the flavors of the wine and give the sauce a thicker consistency.
When adding flour to thicken the sauce, make sure to first melt butter in the pan and then add the flour slowly while whisking continuously. This helps avoid any lumps in the sauce.
If you want a deeper flavor in your wine sauce, try adding some beef broth or beef stock to the recipe.
Remember to season your sauce with salt and pepper to taste, but be careful not to overdo it as you can always add more later on.
Finally, when serving your dish, pour the wine reduction over your steak just before serving. This will ensure that your steak stays hot and that the flavors of the sauce blend seamlessly with your meat.
By following these simple tips, you can create a delicious and flavorful wine sauce that is perfect for any cut of beef.
FAQ
As we journey through the wine sauce for beef recipe, you might encounter some questions that need answering to ensure you don’t go off track in the cooking process. Therefore, I will respond to some frequently asked questions about this recipe to help you make the perfect wine sauce for your beef.
What is wine sauce made of?
A sauce used in cooking can be created using wine as the main ingredient along with other additional ingredients such as spices, butter, garlic, onions, and herbs. Wine sauce can be prepared using a variety of different types of wines like red wine, white wine, or port wine. One method in creating this sauce involves reducing the amount of liquid used.
What wine is best for steak wine sauce?
When it comes to creating a delectable red wine sauce, dry red wines that have slight sweetness are an excellent choice. Perfect for any full-bodied red variation such as merlot, cabernet sauvignon, and pinot noir, their smooth and velvety consistency adds a delightful touch to the sauce. To add a finishing touch to your meal, these wines are the perfect pairing option for the dish.
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, it is important to opt for full-bodied wines like Cabernet Sauvignon or Syrah. These wines possess a strong and robust flavor that can help complement the richness of the sauce, ultimately resulting in a well-balanced meal.
How to make a white wine Sause?
To prepare a delectable pasta dish, begin by heating up some olive oil in a large saucepan over medium heat. Proceed to add garlic and red pepper to the pan and sauté them until they turn a luscious golden color, which should take roughly a minute to achieve.
Next, prepare the sauce by adding a dash of salt and pepper, a splash of wine, and a generous dollop of butter to the pan. Stir the mixture until everything is evenly mixed and allow it to sit for a few minutes to fully meld the flavors together.
Once the sauce has had sufficient time to mix and marinate, it’s time to bring everything together. Remove the pan from heat and carefully toss your preferred protein – whether it be pasta, chicken, shrimp, or scallops – into the mixture. Allow the mixture to simmer for a few minutes to fully infuse the flavors, and then prepare to indulge in a delicious and satisfying meal.
Bottom Line
In conclusion, there’s no denying that a good wine sauce can take your beef recipe to the next level. Whether you opt for a traditional red wine reduction or try something new like a mushroom sauce, adding wine to your dish will give it a unique and delicious flavor. By following the recipe outlined above and experimenting with different variations, you can discover which wine and ingredients work best for you. Whether you’re grilling up a flank steak, cooking a beef fillet in a cast iron skillet, or making beef bourguignon Julia Child-style, a wine sauce is the perfect finishing touch. So why not elevate your next beef dish with this versatile and tasty sauce? Your taste buds will thank you.
Wine Sauce for Beef Recipe
Ingredients
- 4 tablespoons flour
- 4 tablespoons butter
- 3 tablespoons butter
- 1 cup white onion, minced
- 1 cup sliced mushrooms
- 6 garlic cloves, minced
- 2 cups beef stock
- 1 cup red wine (Merlot or Shiraz preferred)
- 3 tablespoons Worcestershire sauce
- 1/8 teaspoon salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
Instructions
- To make the roux, place a saucepan on medium heat and melt butter the 4 tablespoons of butter. Add flour and brown by cooking and stirring constantly. Cook until dark carmel brown in colour.
- In a separate saucepan on medium low heat, melt 3 tablespons butter and saute the onioins, garlic and mushrooms until lightly brown. Add the beef stock, red wine, Worcestershire sauce, and a dash of salt and pepper. Cook for 15 minutes, reducing liquid. Add to the roux and mix well. Cook until thickened.
- Pour over meat and serve.
- If you want a smoother sauce, strain sauce before serving over meat.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found