Pecan Free Classic Red Wine Reduction
Rich, glossy, and deeply savory, this red wine reduction is the kind of sauce that transforms a simple weeknight steak into something that feels genuinely restaurant-worthy. Shallots and garlic build an aromatic base, while a full cup and a half of dry red wine simmers down into something syrupy and concentrated before beef stock joins the party for even more depth. A touch of tomato paste adds just enough body and color to round everything out beautifully. The finishing move — whisking in cold butter one cube at a time off the heat — creates that silky, glossy texture that makes the sauce cling perfectly to whatever you're pouring it over. Tree nut concerns are completely off the table here, since every ingredient is a straightforward pantry or butcher-counter staple with no hidden surprises. Straining the sauce through a fine-mesh sieve at the end gives you a polished, professional result with almost no extra effort. This is the kind of foundational sauce worth memorizing.
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Learn more →Ingredients
4 servings
- 3 tbsp unsalted butter
- 1 medium shallot, finely minced
- 2 cloves garlic, smashed
- 1 sprig fresh thyme
- 1 bay leaf
- 1 ½ cups dry red wine (such as cabernet sauvignon or côtes du rhône)
- 1 ½ cups beef stock
- 1 tsp tomato paste
- salt and pepper, to taste
Instructions
- 1
Melt 1 tbsp butter in a medium saucepan over medium heat until the foam subsides. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook until fragrant, about 1 minute.
- 2
Add the thyme sprig, bay leaf, and red wine. Increase the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook until the wine has reduced by about two-thirds and the liquid is syrupy and concentrated, 12–15 minutes.
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