Triple Reduction Red Wine Sauce
Get your triple reduction on! We learned this sauce at a cooking school and love making it as a special treat. We rarely cook steaks but this sauce best accompanies grilled red meat. The chefs in the class made the point that you should never cook with wine you wouldn't drink. Since this sauce essentially concentrates all the flavors from a bottle of wine, it makes sense to choose a low-cost but tasty red wine. Malbec, anyone?
Red Wine Reduction Sauce Ingredients
- 1 tbsp unsalted butter
- 1 cup beef trimming
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 2 shallots, peeled and diced
- 1 garlic clove, smashed
- 1 bottle good quality red wine
- 1 tomato, peeled, seeded and chopped
- 1.5 cups demi glace
Red Wine Reduction preparation instructions
In a small saucepan, add butter and melt to foam. Add beef and cook until brown and then add shallots, carrots, celery, and garlic. Stir occasionally until veggies are golden brown and soft. Add 1/3 of the wine and reduce almost completely. Add second 1/3 of wine and reduce. Add remaining bottle of wine and the tomatoes and reduce until only a thick glaze remains at the bottom of the pan. Always reduce red wine over a low flame to capture as much flavor as possible. Add the demi glace and bring to simmer. Skim off impurities and discard. Keep simmering until the sauce coats the back of a metal spoon and then strain with a fine mesh strainer.