Beef With Red Wine Sauce Recipe
Have you experienced the joy of this Beef With Red Wine Sauce recipe, yet? It is an European kitchen invention. It is most popularly enjoyed as a Side Dish. It is always prepared with Beef as the most essential ingredient. Add this Beef With Red Wine Sauce recipe to your favorites and make it as often as you like.
Ingredients
Jint of beef for roasting, or steaks for grilling
For the red wine sauce:
6 shallots or 3 medium onions
75 g/3 oz butter
600 ml/1 pint red wine or 300 m/1/2 pint red wine and 300 ml/1/2 pint beef stock
2 tablespoons chopped parsley
1 tablespoon lemon juice
Salt and freshly ground black pepper
Directions
Roast the joint or grill the steaks.
If cooking steaks, start making the sauce in plenty of time, so the meat can be served as soon as it its cooked.
To make the red wine sauce, peel and finely chop the shallots or onions.
Heat 25 g/1 oz of the butter in a pan, add the shallots or onions and cook gently until softened, but do not allow them to brown.
Add the wine or wine and beef stock and simmer steadily for about 15 minutes.
Do not cover the pan; the liquid should be reduced until about half the volume.
When you are ready to serve the meat, add the parsley, lemon juice and seasoning to the sauce, remove from the heat, then whisk in the remaining butter.
Do this gradually, so the sauce is rich and creamy, not oily.
Taste the sauce and add a little sugar if you feel it is slightly acidic.
If cooking steaks, start making the sauce in plenty of time, so the meat can be served as soon as it its cooked.
To make the red wine sauce, peel and finely chop the shallots or onions.
Heat 25 g/1 oz of the butter in a pan, add the shallots or onions and cook gently until softened, but do not allow them to brown.
Add the wine or wine and beef stock and simmer steadily for about 15 minutes.
Do not cover the pan; the liquid should be reduced until about half the volume.
When you are ready to serve the meat, add the parsley, lemon juice and seasoning to the sauce, remove from the heat, then whisk in the remaining butter.
Do this gradually, so the sauce is rich and creamy, not oily.
Taste the sauce and add a little sugar if you feel it is slightly acidic.
