I Love This Steak Recipe With A Red Wine Reduction Sauce! (2024)

FAQs

What wine is good for red wine sauce steak? ›

Wine Pairing: a bold red such as a Cabernet Sauvignon or red Bordeaux.

A wine reduction consists of simmered wine that “reduces” (i.e., thickens) by evaporation into a new liquid mixture with a higher concentration of flavor and a more viscous consistency.

Add the red wine and stock and simmer until reduced by half. Add up to 1 tablespoon of flour to thicken the sauce, if desired. Remove from heat and add the butter, garlic and rosemary. Taste and add salt and pepper as desired.

If you're making a red wine reduction sauce, some of the best choices are Merlot, Cabernet Sauvignon, Pinot Noir, Chianti, or Barbera. The amount of wine you use depends on the recipe and your desired intensity.

Molecules in red wine called tannins soften fats in the meat, helping to release the taste of beefy goodness. The fat in turn softens the astringent qualities of the wine, helping to mellow the beverage and produce a juicier, more fruit forward flavor.

At this mixing ratio, the alcohol concentration starts at approx. 2 %, but drops to 0.2% after a half an hour of cooking,” explains Pia Snitkjær, who underlines that this example is based on wine.

If you're making a red wine reduction sauce, some of the best choices are Merlot, Cabernet Sauvignon, Pinot Noir, Chianti, or Barbera.

I like a dry red wine, like a pinot noir or cab, but, you know, whatever you like, use it. Reduce it by half, and then we're gonna add about one cup of beef stock, bring that to a simmer, add salt and pepper, and then we're gonna reduce that until it's nape, which means it can coat a back of the spoon.

Remove fully-cooked and tender meat from the pan and let it rest while the sauce cooks over medium heat. Once the sauce has reached your desired consistency, add the meat back in and rewarm it over gentle heat, spooning the sauce over. The more surface area your sauce has to do its thing, the quicker it'll reduce.

How to make a reduction sauce? ›

Combine a small amount of cornstarch with cold water to form a slurry, and then mix that into your simmering sauce. You can also make a slurry with other starches, like arrowroot or tapioca, especially if your sauce is acidic, since acid interferes with cornstarch's thickening ability.

Then add a knob of butter, this will thicken the sauce and give it a lovely shine.

TIP: Avoid wines that have a high tannin concentration as they can create a sharp, bitter taste. Peppery flavors should also be avoided as they can overpower the sauce and mask the natural flavors.

That recipe is contained within this red wine sauce. It's definitely a process, but once you have a batch you can freeze in ice-cube trays and use them as stock cubes whenever you need a restaurant quality hit of flavour.

'As you cook off the alcohol and reduce the wine, both will become more pronounced, so you're best off sticking to dry whites, with a reasonable amount of acidity. ' 'The most versatile wines are crisp, dry, unoaked whites, like a Pinot Grigo,' says Fiona Beckett in her recipe book, Wine Lover's Kitchen.

Syrah/Shiraz: Syrah, also known as Shiraz in some regions, is a bold and full-bodied red wine variety. Syrah works wonders in braised dishes, stews, and game meat recipes, as it can withstand robust flavors while imparting a distinct and powerful taste.

The single best dry red wine for cooking is Merlot. This is because it is one of the most flexible red wines on the market and can be used for meat, sauce, vegetables, and more. It can be medium to full-bodied with a range of fruity and coffee-like flavors.

Choose a bold red wine that you'd enjoy drinking–I found a great, full-bodied merlot from the pacific northwest. Barolo, Cabernet Sauvignon, and Syrah would all also be great options. Beef stock. For best results, definitely use homemade here.