In my dreams, I would be the type of cook that makes my own stock, reduces it down, and makes all manner of fabulous sauces from the homemade demiglace. But, alas, my weekends are normally full of other activities that interfere with tending a long-simmering stock pot.
That's why I love this recipe - it's a deep, full-flavored sauce for beef that uses the technique of reduction, but with a much-quicker combination of red wine and purchased broth. And there is no limit to the variations: you can combine different types of fresh mushrooms, use all or part dried mushroom (incorporating the soaking liquid), and/or finish the sauce off with some fresh herbs (tarragon is a favorite).
I'm showing the sauce draped over a slice of beef tenderloin, but it's also excellent on grilled steaks and other cuts of beef. It can be made well ahead of time, stored in the fridge, and reheated before serving.
You can go directly to the printable recipe or I'll how you how to make it step-by-step...
The ingredients include a full bottle of a dry red wine. I used a Pinot Noir; a Merlot or Cabernet Sauvignon would work well, too.
1) Put 1 tablespoon of butter in a small bowl to soften.
2) Meanwhile, gently clean 1 lb. of mushrooms. You can wipe them with a paper towel (shown here) or use a toothbrush to gently brush off the dirt.
3) Slice the mushrooms...
...and set aside.
4) Into a large saucepan, add 2 tablespoons of olive oil. Place over medium-high heat.
5) Add the mushrooms to the pan...
...and cook the mushrooms until they are reduced down and no more liquid remains, about 10 minutes.
5) To the mushrooms, add 2 teaspoons of sugar...
...and cook until they are a deep, rich brown.
6) Add 2 tablespoons of red wine vinegar and cook until the vinegar has evaporated (another minute or two).
7) Pour in 1 bottle of dry red wine...
...increase heat to high and boil the wine until it is reduced by half, 10 to 15 minutes.
8) While the wine is reducing, add 1 tablespoon of flour to the softened butter...
...mash it together with a fork...
...and set is aside. (We'll use this later to thicken the sauce a bit.)
10) When the wine is reduced, add 1 14-ounce can low-sodium beef broth. Using low-sodium broth is critical here, otherwise the sauce will be much too salty.
11) Add 1 14-ounce can low-sodium chicken broth.
~ Bring the sauce back up to a boil. Reduce the heat to medium and simmer, uncovered, for about 30 minutes. The sauce should be reduced to about 1 1/2 cups. ~
12) To finish the sauce, whisk in the flour/butter mixture...
...stirring well to thoroughly combine it.
~ Simmer the sauce another 5 to 10 minutes, until it is thickened slightly. If desired, finish the sauce with some chopped fresh herbs (I love using tarragon here). ~
You can either use the sauce immediately or store in in the fridge for a couple of days before use.
Red Wine & Mushroom Sauce for Beef
Makes 6 servings.
1 lb. mushrooms, sliced
2 tablespoons olive oil
2 teaspoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-sodium chicken broth
1 14-ounce can low-sodium beef broth
1 tablespoon unsalted butter, room temperature
1 tablespoon flour
- Add the olive oil to a large saucepan and place over medium-high heat. Add the mushrooms and cook until their volume is reduced and no more liquid remains, about 10 minutes.
- Add the sugar and cook the mushrooms until they are a deep, rich brown. Stir in the red wine vinegar and cook until the vinegar has evaporated (another minute or two).
- Pour in the red wine. Increase heat to high and boil the wine until it is reduced by half, 10 to 15 minutes.
- While the wine is reducing, combine the flour and butter with a fork. Set aside.
- When the wine is reduced, add the chicken and beef broths. Bring the sauce back up to a boil. Reduce the heat to medium and simmer, uncovered, for about 30 minutes. The sauce should be reduced to about 1 1/2 cups.
- To finish the sauce, whisk in the flour/butter mixture, stirring well to combine.
- Simmer the sauce another 5 to 10 minutes, until it is thickened slightly. Serve immediately or refrigerate up to a couple of days before use. Option: Just before serving, add chopped fresh herbs.
I hope you enjoyed this recipe! To view more step-by-step recipes, see the complete recipe index.
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