Add elegance to home-cooked meals with a reduced Red Wine Sauce. Simple ingredients transform into a tangy and savory sauce with a drizzleable consistency. This classic French steak sauce is ideal for beef tenderloin, filet mignon, and other juicy cuts of premium beef, lamb, pork, and game meats.
How To Make Red Wine Sauce:
Add the wine, shallots, thyme, and bay leaf to a small saucepan. Bring it up to a boil over medium heat and cook until the liquid reduces by half.
Next, add the broth. Bring the mixture to a boil again and continue cooking until the liquid reduces by half.
Strain the reduced mixture through a fine mesh sieve. Return the strained sauce to the saucepan and heat over medium-low heat.
For the roux, whisk equal parts melted butter and flour in a small bowl until smooth. Then slowly add to the sauce, whisking continuously until thickened. Serve hot.