Red Wine Sauce -

By Claude

This recipe can be a stock for other sauces or use by it self.
Sauce Options
1. Red Wine Stock or use as is
2. Sour Cream added
3. Blue Cheese added

This sauce goes well with beef tenderloin or any steak.
See recipe for beef tenderloin.

Ingredients

• Red Wine Stock
• 2 tablespoons of vegetable oil
• 1 tablespoon of butter
• 1 1/2 cups yellow onion, chopped (1 large onion)
• 1 tablespoon tomato paste
• 2 cloves garlic, roughly chopped
• 1 cup dry red wine
• 1 can (14 oz) beef broth
• Sprig of fresh thyme
• The above makes 1-1/2 cups
• The Finished Sauce
• Option #1 - use as completed above
• Option #2 - 1/3 cup sour cream
• Option #3 - blue cheese
• Stroganoff Sauce for options 2 & 3.
• 8 oz white mushrooms, halved
• 2 tablespoon unsalted butter
• 2 tablespoon all-purpose flour
• 1 1/2 cups Red Wine Stock (from above)
• 1 tablespoon Dijon mustard

Details

Servings 1

Preparation

Step 1

Red Wine Stock
Sauté onion in oil and butter until lightly brown.

Add tomato paste, cooking until it turns dark. Add garlic and cook for 30 seconds.

Deglaze with red wine, scraping up all the brown bits on the bottom of the pan.

Add broth and thyme, simmer until liquid reduces by half, about 10 minutes.

Strain stock before using.
This is option 1 complete and the beginning of options 2 & 3.

Finish sauce - 2 options
Stroganoff Sauce - makes 1 1/2 cups

Heat butter and oil in a sauté pan over medium-high heat.

Sauté mushrooms until barely done and still somewhat white in color. Remove from pan and set aside.

Make a roux (paste) in the same pan by melting the butter then whisking in the flour. Cook over low heat until roux browns slightly.

Add wine stock, mustard, and mushrooms. Simmer until sauce thickens.

Stir in (Option #2)- sour cream or
.........(Option #3)- blue cheese
to complete the sauce.