Master Recipe: Beef Stock/Red Wine Reduction Sauce

Andy Anderson !


This is an excellent reduction sauce that will compliment just about any cut of beef you choose to drizzle it over. In addition, it’s excellent over a nice pile of garlic mash potatoes.

I call this a “Master Recipe” because it can be used in so many creative ways.

So, you ready… Let’s get into the kitchen.

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★★★★★ 1 vote
10 Min
1 Hr 20 Min
Stove Top



2 1/2 c
beef stock, not broth
1 c
red wine, dry
1 Tbsp
fresh clover honey
black peppercorns
2 medium
bay leaf
1 sprig(s)
thyme sprig
3 Tbsp
sweet butter, unsalted
salt, kosher variety, to taste
black pepper, freshly ground, to taste


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2Gather your ingredients.

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3Add all the ingredients, except the butter, salt, and pepper, into a reduction pan, or saucepan, over medium heat.

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4Bring to a simmer, and allow the liquid to slowly reduce to about 1/2 cup.

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5Chef’s Note: Depending on the surface area of the pan you are using this could take from 45 to 90 minutes. Have patience, it will happen… and you will be happy when it does.

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6Remove the sauce from the heat, and then strain out the bay leaf, peppercorns, and thyme sprig.

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7Return the liquid to the saucepan.

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8Add the butter, 1 tablespoon at a time, and whisk until fully incorporated.

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9Chef’s Note: Taste and add a bit of salt and/or pepper, if needed.

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10Cover and keep warm, until needed.

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12This sauce is excellent when drizzled over just about any cut of beef, especially a nice medium-rare beef tenderloin.

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13Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Beef
Regional Style: French