Sauce au vin rouge – Red wine sauce

This is a great way to use up left over red wine or stock. Is it possible to have left over red wine???? haha

Ingredients

2 Tbsp olive oil

4 French shallots, finley chopped

1 onion, finley chopped

1 tsp white and black peppercorns, crushed

1 field mushroom, sliced

2 garlic cloves, finley chopped

500 ml red wine

500 ml strong beef stock

2 thyme sprigs

2 rosemary sprigs

How to

• Heat the oil in a large saucepan over high heat.
• Add the shallots and onion and cook for 5 minutes or until the onion caramelises.
• Add the peppercorns, mushrooms and garlic and cook for 2 minutes.
• Add half the wine and simmer until nearly dry.
• Poor in the remaining wine and cook for 10 mins, or untiul reduced by three - quarters.
• Add the stock, bring to the boil, then reduce the heat and simmer for 20 minutes, or until reduced by half, skimming the surface regularly.
• Strain through a fine sieve into a small saucepan and bring back to a simmer, skimming again to make sure the sauce is free from impurities.
• Simmer for 10 mins or until it is glossy and had the consistency of pouring cream.
• Remove from the heat, add the herbs, cover with plastic wrap and set aside for 10 mins to allow the flavors to infuse.
• Pass through a fine sieve to remove the herbs and keep the sauce warm until needed.

TIP: Any excess sauce can be stored in a airtight container in the fridge for up to 5 days.

Enjoy this with Boeuf en croûte

Baked beef fillet with mushroom in pastry crust.

Buon Appetito!