Red Wine Reduction Steak Sauce

Recipe View 2 mins In a heavy-bottomed saucepan, melt the butter over medium-high heat. (2 minutes)

Recipe View 15 mins Add the yellow onion, red onion, shallots, garlic, tomato, carrots, and mushrooms. Sauté, stirring frequently, until the onions are translucent and the carrots begin to soften. This should take approximately 10-15 minutes.

Recipe View 5 mins Pour in the beef broth and 1 cup of the Merlot. Bring the mixture to a boil, ensuring you scrape up any browned bits from the bottom of the pan to incorporate their deep flavor. (5 minutes)

Recipe View 20 mins Reduce the heat to low, and simmer gently until the vegetables are very soft and the liquid has reduced by half. This process will take about 20 minutes.

Recipe View 1 mins Strain the sauce through a fine-mesh sieve, discarding the cooked vegetables. This step is crucial for achieving a smooth, luxurious texture.

Recipe View 3 mins Return the strained sauce to the saucepan. Bring it back to a boil over medium-high heat. Stir in the remaining 1/4 cup of Merlot. (3 minutes)

Recipe View 20 mins Reduce the heat to low again, and simmer the sauce until it has reduced to approximately 1/4 of its original volume. This will concentrate the flavors and create a rich, glossy sauce. Stir occasionally to prevent sticking. This final reduction may take another 15-20 minutes.