Photo: Robin Shreeves
- 3/4 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 shallot, minced
- 2 cups dry red wine
- 2 cups beef stock or broth
- 1 tbsp unsalted butter
- Heat the olive oil in a 10-inch skillet over med-high heat.
- Add the garlic and shallot and sauté, about 5 minutes.
- Add the red wine, increase heat to high. Allow wine to reduce for 15 minutes or so until it becomes very thick and syrupy and at least 3/4 of the liquid has evaporated.
- Add the beef stock or broth. Allow to reduce until there is about a half cup of liquid left in the pan.
- Add the butter and allow it to melt, stirring to mix it through.
- Taste for seasoning. Depending on the beef stock or broth you used, you may need salt.
- Run the reduction through a fine sieve to remove the shallot and garlic pieces.
- This sauce can be served on top of steak, duck or even salmon.
- The sauce splattered a lot while reducing. I don’t have one of those mesh splatter screens, but if I did, I would have used it.
- A little goes a long way. Just a small drizzle of this rich sauce was plenty for the steak.
I still had half the sauce left, and I’ve put in the freezer. I’ve read that it freezes well. I’ll find out.
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