Request for Red Wine reduction Sauce

[Hacker]

We often roast eye fillet, and one thing lacking is a rich red wine reduction sauce to go with it. Does anyone have any recipes for such a sauce? I know a good one takes quite a bit of reduction time....all the better. Do you use a vegetable stock base, or a beef base? Garlic?

Any ideas appreciated.

cheers,

David M.

[Red Bigot]

David,

Have a look here:
http://users.tpg.com.au/handreck/Recipe ... esauce.htm

Not original, both off the Oz forums The first one is a ripper!

Lucky I saved the second one, the link to the Auswine forum doesn't work, it seems to have gone with the old forum before the new Auswine site.

[Nayan]

As a rule, don't do specific quantities (gave that up after leaving catering school), but off the top of my head:

5 - 6 tablespoons diced shallots
2 tablespoons diced carrot
2 tablespoons diced celery
3 tablespoons mushrooms, wiped and finely chopped
1 tablespoon plain flour
1 small garlic clove, crushed
1 bottle red wine
bay leaf
sprig of thyme
quarter teaspoon tomato puree
salt
freshly ground black pepper
butter
vegetable oil
250mL beef (or chicken, if doing a chicken dish etc) stock (or more if you wish)

Melt butter in pan with about a tablespoon full of oil (to stop the butter burning).
Brown the first three vegies over a medium heat until deep golden (taking care not to burn.
Reduce heat slightly and add garlic allow to cook out a little, then add mushrooms and cook until they start to release their juices.
Then add flour and stir and cook until the flour no longer smells raw (about 5 to 10 minutes), you might need to add a little bit more butter if it seems a little gluggy.
Add red wine and herbs, raise the heat and allow to boil until reduced by half (you might want to skim the sauce intermittently here, which makes for a clearer end product).
Add tomato puree and stock and simmer for about 15 minutes.
Add pan juices if you have done a pan fried dish or a roast.
Strain, season to taste and serve.

This is just one variation on a theme. Sometimes I find that a dash of vinegar at the end can help lift the sauce if it seems a touch flat.

[Red Bigot]

Lucky I saved the second one, the link to the Auswine forum doesn't work, it seems to have gone with the old forum before the new Auswine site.

If you change the link to:

http://forum.auswine.com.au/viewtopic.p ... wine+sauce

(ie: forum.auswine rather than www.auswine and remove the /forum after the .au). It's important to know as Google often has the old address returned.

Thanks, I tried the search but got no result, must have stuffed it up.

[Anonymous]

I find that adding fruits such as strawberries, plums, pears etc can also give surprising results. Whatever is in the fridge!

As a rule, don't do specific quantities (gave that up after leaving catering school), but off the top of my head:

5 - 6 tablespoons diced shallots
2 tablespoons diced carrot
2 tablespoons diced celery
3 tablespoons mushrooms, wiped and finely chopped
1 tablespoon plain flour
1 small garlic clove, crushed
1 bottle red wine
bay leaf
sprig of thyme
quarter teaspoon tomato puree
salt
freshly ground black pepper
butter
vegetable oil
250mL beef (or chicken, if doing a chicken dish etc) stock (or more if you wish)

Melt butter in pan with about a tablespoon full of oil (to stop the butter burning).
Brown the first three vegies over a medium heat until deep golden (taking care not to burn.
Reduce heat slightly and add garlic allow to cook out a little, then add mushrooms and cook until they start to release their juices.
Then add flour and stir and cook until the flour no longer smells raw (about 5 to 10 minutes), you might need to add a little bit more butter if it seems a little gluggy.
Add red wine and herbs, raise the heat and allow to boil until reduced by half (you might want to skim the sauce intermittently here, which makes for a clearer end product).
Add tomato puree and stock and simmer for about 15 minutes.
Add pan juices if you have done a pan fried dish or a roast.
Strain, season to taste and serve.

This is just one variation on a theme. Sometimes I find that a dash of vinegar at the end can help lift the sauce if it seems a touch flat.