Pistachio 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. Shallot, garlic, thyme, and a bay leaf build an aromatic base before a generous pour of dry red wine goes in and slowly concentrates into something syrupy and intense. A spoonful of tomato paste and a full cup and a half of beef stock deepen the flavor even further, giving the finished sauce real body and complexity. The final step — whisking in cold butter one cube at a time off the heat — is what creates that signature glossy, velvety finish that clings beautifully to whatever it touches. Because every ingredient here is straightforward and whole, there's no need to scan labels or worry about hidden nut-based additives sneaking into your sauce. It's a naturally clean recipe that happens to be completely free of tree nut concerns without making any compromises on flavor or technique. Serve it immediately while it's at its most luxurious, and don't be surprised when everyone at the table asks for more.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!