Red Wine Reduction Sauce

JESSICA GAVIN (1)
Jennifer Daniels: "Sauteed the shallots first. Separate pan, I saute…" Read More
13Ingredients
55Minutes
1080Calories

Ingredients

US|METRIC
  • 2 ribeye steaks (large, 1 1/2 to 2 inches thick)
  • kosher salt (as needed for seasoning)
  • black pepper (as needed for seasoning)
  • 1 tablespoon vegetable oil (15ml)
  • 2 tablespoons unsalted butter (28g divided)
  • 1 tablespoon minced garlic
  • 1/4 cup minced shallots
  • 1 cup red wine (240ml Zinfandel)
  • 1 tablespoon balsamic vinegar (15ml)
  • 1 sprig rosemary (plus more for garnish)
  • 2 sprigs thyme (plus more for garnish)
  • 1 cup beef stock (240ml)
  • 1/4 cup parsley leaves (15g roughly chopped)
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    NutritionView More

    1080Calories
    Sodium34% DV810mg
    Fat115% DV75g
    Protein124% DV63g
    Carbs5% DV15g
    Fiber8% DV2g
    Calories1080Calories from Fat680
    % DAILY VALUE
    Total Fat75g115%
    Saturated Fat28g140%
    Trans Fat0g
    Cholesterol220mg73%
    Sodium810mg34%
    Potassium1400mg40%
    Protein63g124%
    Calories from Fat680
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A25%
    Vitamin C25%
    Calcium10%
    Iron60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jennifer Daniels 6 months ago
    Sauteed the shallots first. Separate pan, I sauteed the shrooms with the rosemary, garlic, and thyme. Combined the two pans, then reduced the red wine with balsamic vinegar til a half a cup remained. added chicken stock mixed with the au jus from the tri-tip drippings, then reduced again. Added butter at the end. YUM!

    PlanShop