Description
Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib.
Ingredients
- 3 tablespoons butter
- ½ yellow onion, chopped
- ½ red onion, chopped
- 2 large shallots, chopped
- 2 tablespoons minced garlic
- 1 roma (plum) tomato, chopped
- 1 pound carrots, chopped
- ¾ pound fresh mushrooms, sliced
- 1 (14 ounce) can beef broth
- 1 ¼ cups Merlot wine, divided
Instructions
- Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion
- shallots
- garlic
- tomato
- carrots
- and mushrooms until the onions are translucent and the carrots have softened
- 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot
- and bring to a boil
- scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat
- and simmer until the vegetables are very soft and the pan juices have reduced by half
- about 20 minutes.
- Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat
- stir in 1/4 cup of Merlot wine
- and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume
- stirring occasionally
- about 20 minutes.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 4