Red Wine Reduction Steak Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Red Wine Reduction Steak Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Red Wine Reduction Steak Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 tablespoons butter
• 1/2 yellow onion, chopped
• 1/2 red onion, chopped
• 2 large shallots, chopped
• 2 tablespoons minced garlic
• 1 roma (plum) tomato, chopped
• 1 pound carrots, chopped
• 3/4 pound fresh mushrooms,
• sliced
• 1 (14 ounce) can beef broth
• 1 1/4 cups Merlot wine, divided

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes

Step 2: Technique & Execution

Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan

Step 3: Technique & Execution

Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes

Step 4: Technique & Execution

Strain out and discard the vegetables from the sauce

Step 5: Technique & Execution

Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat

Step 6: Technique & Execution

Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.