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.

Randy
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

252 calories; 9.5 g total fat; 23 mg cholesterol; 477 mg sodium. 25.2 g carbohydrates; 6.4 g protein; Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2010
Randy knows what he is talking about! Fantastic reduction! One suggestion for a richer sauce after reducing melt in 1 pat of butter and stir until creamy smooth. Fantastic with a standing rib roast! Also try this my favorite with this reduction! Carmalize fresh sliced mushrooms and thinly sliced red onions in a little butter and olive oil. Spoon over steak or roast slices and pour some reduction over all. Yum! Read More
(77)

Most helpful critical review

Rating: 2 stars
06/25/2011
I'm a bit surprised by the number of numerous 4-5 star ratings on this sauce. I was not satisfied at all with it. It was way too sweet for me and it lacked the complexity that I was expecting from all of the ingredients that went into it. I have made spur of the moment pan reductions that had more flavor and nuance. Read More
(26)
52 Ratings
  • 5 star values: 34
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
02/19/2010
Randy knows what he is talking about! Fantastic reduction! One suggestion for a richer sauce after reducing melt in 1 pat of butter and stir until creamy smooth. Fantastic with a standing rib roast! Also try this my favorite with this reduction! Carmalize fresh sliced mushrooms and thinly sliced red onions in a little butter and olive oil. Spoon over steak or roast slices and pour some reduction over all. Yum! Read More
(77)
Rating: 5 stars
02/19/2010
Randy knows what he is talking about! Fantastic reduction! One suggestion for a richer sauce after reducing melt in 1 pat of butter and stir until creamy smooth. Fantastic with a standing rib roast! Also try this my favorite with this reduction! Carmalize fresh sliced mushrooms and thinly sliced red onions in a little butter and olive oil. Spoon over steak or roast slices and pour some reduction over all. Yum! Read More
(77)
Rating: 5 stars
10/13/2010
My husband and I have been searching a long time for the perfect red wine sauce to go on top of any steak and we have found it! I followed the recipe exactly and the result was spectacular. It was the best steak sauce I have ever made or paid for and it is not that hard. I put the sauce on top of a filet with sautéed onions & cremini mushrooms and as gravy for the mashed potatoes it was perfect. I would definitely recommend this recipe Read More
(31)
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Rating: 2 stars
06/25/2011
I'm a bit surprised by the number of numerous 4-5 star ratings on this sauce. I was not satisfied at all with it. It was way too sweet for me and it lacked the complexity that I was expecting from all of the ingredients that went into it. I have made spur of the moment pan reductions that had more flavor and nuance. Read More
(26)
Rating: 5 stars
12/30/2010
This was the perfect reduction. I didn't have any shallots or mushrooms (sadly because I love them) but used some celery and it still came out very tasty. Read More
(5)
Rating: 5 stars
10/15/2010
This sauce is fantastic!!! I will make time and time again.... Read More
(4)
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Rating: 4 stars
03/28/2011
This was quite tasty. I think I'll change up the veggie mix a little next time but it came out strong and delicious. Read More
(4)
Rating: 5 stars
10/23/2012
This is a very unusual but delicious sauce for a steak! I could have eaten it with a spoon! Read More
(4)
Rating: 5 stars
12/23/2010
Very good! I am making a beef tenderloin and a prime rib on xmas eve and I wanted a sauce that I could make ahead. I read that you can make a reduction and refrigerate it two days ahead. I used beef consomme because I had no broth. I only used one can of consomme but doubled everything else. I ended up with about a cup. I couldn't throw out the veggies so I threw some pecans cream cheese parm and seasoning in them took out my Cuisinart stick and made two veggie "pates" that my 14 year old and 18 year old approved of. My son gives this sauce 5 stars. Read More
(4)
Rating: 4 stars
01/19/2011
This was AWESOME drizzled over beef wellington. I've always been told to cook with wine you would also drink so I used a shiraz/cab blend that I sipped on. Thanks for sharing! Read More
(4)