Best 6 Red Wine Reduction Sauce Recipes

RED WINE REDUCTION SAUCE

Steps:

• Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
• Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
• Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

RED WINE REDUCTION STEAK SAUCE

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 20 minutes.

RED WINE REDUCTION DESSERT SAUCE

Steps:

• Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.

FILET MIGNON WITH RED WINE REDUCTION SAUCE

Steps:

• 1. Heat oven to 400F. 2. Heat cast iron skillet over high heat; add oil. When oil is nearly smoking, add beef. Reduce heat to medium high and cook 6 min per side. 3. Place beef on plate in oven for 9-11 min. (cooking time makes rare filet - add 4-6 min in oven for medium rare). 4. While beef is baking, add wine to skillet over medium heat. When liquid is reduced by half, turn off heat and whisk in butter. 5. Spoon sauce over beef and serve.

BEEF MEDALLIONS IN RED WINE REDUCTION SAUCE

Steps:

• Cut tenderloin into rounds and press to flatten to 1/4" thick medallions. Season lightly with salt and pepper. Melt 2 Tbsp butter in large heavy skillet over medium-high heat. Working in batches, saute beef 2 min per side (until brown on outside, but still pink in center). Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; saute until tender, about 3 min. Add flour; stir 1 min. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups; stirring occasionally, about 12 min. Return beef and any juices to sauce in skillet, heat through (1 min)

RED WINE REDUCTION SAUCE

Steps:

• Saute onion and garlic in 2 tablespoons butter. Add 1/2 cup of hot beef stock. Simmer 10 minutes. Add the rest of the beef stock and butter; add the other liquid ingredients. Simmer 20 minutes. Season. Process in blender until smooth.