Red Wine Reduction Steak Sauce
Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib.
INGRIDIENT
DIRECTION
Step: 1
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. 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. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
Step: 2
Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.
NUTRITION FACT
Per Serving: 252 calories; protein 6.4g; carbohydrates 25.2g; fat 9.5g; cholesterol 22.9mg; sodium 476.6mg.
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A side dish would easily derail your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that problem .
