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Recipe

Red Wine Sauce

ByBarbara Lynch Fine Cooking Issue 62
Scott Phillips

Servings:6--8

This sauce is an elegant finish forSlow-Roasted Beef Tenderloin.

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  • 5 Tbs. unsalted butter
  • 6 medium shallots, thinly sliced (about 2/3 cup)
  • 2 cups full-bodied dry red wine (like a Merlot)
  • 2 Tbs. red-wine vinegar
  • 5 sprigs fresh thyme
  • 4 cups low-salt canned beef broth

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 100
  • Fat Calories (kcal): 70
  • Fat (g): 7
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 20
  • Sodium (mg): 25
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 2

Preparation

  • Melt 2 Tbs. of the butter in a large sauté pan over medium-low heat. Cook the shallots, stirring occasionally, until they’re soft and translucent, 10 to 12 minutes. Turn the heat to high, add the wine and vinegar, and boil until reduced to a syrupy consistency (about 1/4 cup), about 10 minutes. Add the thyme and the beef broth and reduce to 1 cup, about 20 minutes. Strain the sauce, let cool, cover, and refrigerate.
  • Just before serving, reheat the sauce in a saucepan over medium heat. When it’s hot, whisk in the remaining 3 Tbs. of butter.
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Reviews (4 reviews)

  • fishshirt| 10/07/2011

    Absolutely amazing!

  • VABAKER| 12/23/2009

    This sauce was delicious! A perfect finish to the tenderloin. I would highly recommend it!

  • azmeem| 12/07/2008

    Excellent partner to the slow roasted tenderloin. The recipe is a keeper I return to year after year.

  • Jason123| 11/13/2008

    I had high hopes for this sauce but it was too salty.

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