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!
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!
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
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.
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.
This sauce is fantastic!!! I will make time and time again....
This was quite tasty. I think I'll change up the veggie mix a little next time but it came out strong and delicious.
This is a very unusual but delicious sauce for a steak! I could have eaten it with a spoon!
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.
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!
