Basic Red Wine Sauce for Beef or Lamb
A rich red wine reduction ideal for enhancing the flavor of steaks, roasted beef, pork, lamb, or duck.
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Instructions
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Melt 1 tablespoon butter in a saucepan and reserve the remaining 3 tablespoons cold; sauté shallots for 4-5 minutes until tender.
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Add garlic and sauté for 1 minute.
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Stir in oregano and tomato paste; cook for 1 minute.
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Pour in wine, bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the sauce reduces by half and thickens (8-10 minutes).
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Strain the sauce through a fine mesh strainer into a bowl, discarding the solids.
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Return the strained sauce to the pan over low heat; whisk in the reserved cold butter, cut into small pieces, a few at a time.
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Season with salt and pepper to taste.