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Red Wine Reduction Sauce for Steaks & More
Description
This red wine reduction features an intense red wine flavor, heightened with rosemary and a hint of garlic, making this sauce a great accompaniment to steaks, lamb or any other red meat.Ingredients
Serves
4
- 2 tablespoons olive oil
- 1 tablespoon minced shallot (about 1 large shallot)
- 1 clove garlic, minced
- 3/4 cup dry red wine (preferably one with soft tannins like a Merlot or a Pinot Noir)
- 2 teaspoons chopped fresh rosemary
- 3/4 cup More Than Gourmet Red Wine Sauce
- Salt and ground black pepper
Methods/steps
- Heat the olive oil in a saucepan over medium heat. Add the the shallot and sauté for 1 minute.
- Add the garlic and sauté for 30 seconds.
- Add the the red wine, stirring and scraping to release any browned cooking bits from the pan, and then add the chopped rosemary.
- Simmer the mixture until the red wine has nearly evaporated.
- Stir in the More Than Gourmet Red Wine Sauce and season with salt and pepper to taste.
- Bring the sauce to a gentle simmer and cook for 2 minutes more.
