This luscious, classic French red wine sauce infused with shallots and herbs is the elevated finish to a steak dinner at home to wow your family and guests.
|PREP TIME||10 MIN|
|COOK TIME||45 MIN|
- 2 large shallots diced very fine
- 4 sprigs of fresh thyme
- 2 bay leaves
- 1 teaspoon of whole black peppercorns
- 2 tablespoons of butter
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 2 cups red wine (such as Beaujolais or Bordeaux)
- 1 cup beef stock
- 1 cup demi-glace
- Over medium-low heat add 1 tablespoon of the butter to a D5 1.5 qt saucepan and melt completely. Add the shallots and cook briefly for 2 minutes.
- Pour in the red wine and add the bay leaves, thyme, and peppercorns.
- Bring to a simmer and lower the heat to low and let reduce to a third in size. Strain the liquid, remove the solids, and add the liquid back to the saucepan. This process should take roughly 15-20 minutes.
- Add the beef stock and demi-glace. Bring to a simmer over medium heat to let the liquid gently reduce and thicken for 15-20 minutes.
- Strain the liquid and add it back to the saucepan. Whisk in the last cold tablespoon of butter. Season with salt and pepper to taste, adjusting the seasoning if needed.
- Serve the sauce immediately over your favorite steak dinner.
There are a couple of points to keep in mind here. If you do not have access to store-bought demi-glace you can use 3 cups of beef stock. But, prior to starting this recipe, you will need to simmer the liquid down to reduce it by a third. A demi-glace is a concentrated stock that is usually cooked down for a very long period. If the end result is too thin of a sauce, you can add 1 teaspoon of all-purpose flour to the liquid. Using your immersion blender at high speed, incorporate fully into the sauce. Bring this mixture back to a simmer and cook for roughly 5 minutes or until the sauce thickens.
To learn more about this chef, please visit their website at name of link
Connect with them on social name of link