master recipe: beef stock/red wine reduction sauce
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.
prep time
10 Min
cook time
1 Hr 20 Min
method
Stove Top
yield
bunches
Ingredients
- PLAN/PURCHASE
- 2 1/2 cups beef stock, not broth
- 1 cup red wine, dry
- 1 tablespoon fresh clover honey
- 6-8 - black peppercorns
- 2 medium bay leaf
- 1 sprig thyme sprig
- 3 tablespoons sweet butter, unsalted
- - salt, kosher variety, to taste
- - black pepper, freshly ground, to taste
How To Make master recipe: beef stock/red wine reduction sauce
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Step 1PREP/PREPARE -
Step 2Gather your ingredients.
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Step 3Add all the ingredients, except the butter, salt, and pepper, into a reduction pan, or saucepan, over medium heat.
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Step 4Bring to a simmer, and allow the liquid to slowly reduce to about 1/2 cup.
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Step 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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Step 6Remove the sauce from the heat, and then strain out the bay leaf, peppercorns, and thyme sprig.
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Step 7Return the liquid to the saucepan.
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Step 8Add the butter, 1 tablespoon at a time, and whisk until fully incorporated.
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Step 9Chef’s Note: Taste and add a bit of salt and/or pepper, if needed.
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Step 10Cover and keep warm, until needed.
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Step 11PLATE/PRESENT
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Step 12This sauce is excellent when drizzled over just about any cut of beef, especially a nice medium-rare beef tenderloin.
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Step 13Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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