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Red wine reduction for steak, roast beef or fish

Jill Dupleix
Jill Dupleix

You can finish up various left-over bottles of red wine and even port in this way. Makes a great sauce for steak, roast beef or even a rich fish such as salmon or ocean trout. Even more delicious studded with bacon and small roasted onions.

Ingredients

Versatile: A red wine reduction goes with just about any meat main.
Versatile: A red wine reduction goes with just about any meat main. Photo: Jennifer Soo

600ml red wine

100ml port (optional)

1 onion, chopped

2 garlic cloves, sliced

6 peppercorns

2 bay leaves

300ml chicken, beef or vegetable stock

2 tbsp cold butter, diced

Method

In a saucepan, boil the red wine with the port, onion, garlic, peppercorns and bay leaves until reduced to 300ml.

Strain through a fine sieve and return to the pan.

Add the stock and reduce again to 300ml. You can add any combination of chopped shallots, garlic, onion, celery, and herbs during this reduction stage if you like. They will add flavour.

To serve heat the sauce, add the butter and swirl the pan, allowing it to melt into a glaze. Serve immediately.

Note: Holds for a few days in the fridge.

Main ingredient:
Beef
Cuisine:
French
Course:
Main-course, Side Dish
Occasion:
Dinner Party, Family meals, Christmas

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