Red Wine Sauce

Red Wine Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    - Bottle of good red wine

  • 1

    - can (6 oz) Tomato Paste

  • 6-Tablespoons Butter (cold cut into pats)

  • 1-Teaspoon Oregano (dried)

  • ¼ to ½

    teaspoon of Cayenne or Crushed Red Pepper

  • 4-Tablespoons of Brown Sugar

  • 1.5-Tablespoons of Cider Vinegar

  • 1-Cup Chicken Stock or Broth

  • 2

    -Shallots or 1- Onion finely diced

  • 5 or 6

    Cloves Garlic finely diced

  • Kosher Salt and Ground Black Pepper

  • Olive Oil (extra virgin)

  • 2-Teaspoon Worcestershire sauce

Directions

Melt 2 tablespoons of butter and a drizzle of olive oil in a large skillet over medium heat. Add in the shallots or onions and sweat until translucent. Season with salt and pepper. Add in garlic and continue cooking until the onions are just starting to brown on the edges. Whisk in the tomato Paste and cook for 2 to 3 more minutes stirring constantly. Add bottle of red wine, chicken stock, Worcestershire, Brown Sugar, Cayenne, Oregano and Vinegar. Whisk together and bring to a gentle boil until reduced by half (10 minutes). Pour the whole mess through a strainer into a sauce pan so there are no chunks, only liquid. Simmer at a very low boil until the thickness of ketchup 1 to 2 hours. You don’t want to go too fast / hot or you will burn the sugars in it. The final step… Whisk in the remaining 4 tablespoons of cold butter one at a time until each one is incorporated. Season with Salt and Pepper to taste. The Steaks 5- Rib Eye’s ½+ - Cup Brown Sugar ¼+ - Cup Kosher Salt Ground Black Pepper Olive Oil Blue Cheese Crumbles Remove the steaks from the fridge and pat dry. Generously sprinkle with black pepper. Mix the brown sugar and kosher salt at a 2:1 ratio. I didn’t measure anything but you want a lot of it. Very generously cover the peppered meat with the sugar / salt and rub it in. Drizzle them with olive oil and pat and rub. If you have extra sugar / salt use it up on them and let them sit for an hour or so until room temp. Grill to desired temp and serve with the red wine sauce drizzled on them and top with Blue Cheese Crumbles.


Nutrition

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