Name: Red Wine Reduction Steak Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Cuisine: u.s.
Ingredients: 3 tablespoons butter; 0.5 yellow onion, chopped; 0.5 red onion, chopped; 2 large shallots, chopped; 2 tablespoons minced garlic; 1 roma (plum) tomato, chopped; 1 pound carrots, chopped; 0.75 pound fresh mushrooms, sliced; 1 (14 ounce) can beef broth; 1.25 cups Merlot wine, divided

Red Wine Reduction Steak Sauce

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Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
70 minutes

Elevate your steak or beef roast with a rich red wine sauce.

Ingredients:

3 tablespoons butter
0.5 yellow onion, chopped
0.5 red onion, chopped
2 large shallots, chopped
2 tablespoons minced garlic
1 roma (plum) tomato, chopped
1 pound carrots, chopped
0.75 pound fresh mushrooms, sliced
1 (14 ounce) can beef broth
1.25 cups Merlot wine, divided

Instructions:

In a saucepan over medium-high heat, melt butter and sauté yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until onions are translucent and carrots are softened, about 10-15 minutes. Add beef broth and 1 cup of Merlot, bring to a boil, deglazing the pan. Lower the heat and simmer until vegetables are very soft and liquid reduces by half, approximately 20 minutes.
Remove and discard the vegetables from the sauce. Bring the sauce back to a boil over medium-high heat, pour in 1/4 cup of Merlot wine, and lower the heat. Let the sauce simmer until it reduces to 1/4 of its original volume, stirring occasionally, for approximately 20 minutes.

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