Master Recipe: Beef Stock/Red Wine Reduction Sauce

13
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
bunches
Prep:
10 Min
Cook:
1 Hr 20 Min
Method:
Stove Top

Ingredients

  • PLAN/PURCHASE

  • 2 1/2 c
    beef stock, not broth
  • 1 c
    red wine, dry
  • 1 Tbsp
    fresh clover honey
  • 6-8
    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

How to Make Master Recipe: Beef Stock/Red Wine Reduction Sauce

Step-by-Step

  1. PREP/PREPARE
  2. Gather your ingredients.
  3. Add all the ingredients, except the butter, salt, and pepper, into a reduction pan, or saucepan, over medium heat.
  4. Bring to a simmer, and allow the liquid to slowly reduce to about 1/2 cup.
  5. Chef’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.
  6. Remove the sauce from the heat, and then strain out the bay leaf, peppercorns, and thyme sprig.
  7. Return the liquid to the saucepan.
  8. Add the butter, 1 tablespoon at a time, and whisk until fully incorporated.
  9. Chef’s Note: Taste and add a bit of salt and/or pepper, if needed.
  10. Cover and keep warm, until needed.
  11. PLATE/PRESENT
  12. This sauce is excellent when drizzled over just about any cut of beef, especially a nice medium-rare beef tenderloin.
  13. Keep the faith, and keep cooking.

Printable Recipe Card

About Master Recipe: Beef Stock/Red Wine Reduction Sauce

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



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