Name: Black Currant and Red Wine Reduction Sauce
Prep time: 20 min
Total time: 20 min
Ingredients: 2 Tbsp unsalted butter; 2 Tbsp shallots (minced); 1 cup Cabernet Sauvignon (or other dry red wine); 1 cup chicken stock; 1 Tbsp red currant jelly; 3 Tbsp demi-glace; 1/2 cup fresh black currants or dried currants; 2 tsp fine sea salt; 2 tsp freshly ground black pepper

Black Currant and Red Wine Reduction Sauce

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Course Sauce

Cuisine American, French

Keywords Gluten Free

Difficulty Moderate

Servings people

Prep Time 20

Total Time 20

Wine Pairing

Cabernet Sauvignon

This is yet another classic steak sauce often served in upscale steak houses. We often serve it alongside a nice slow roasted beef tenderloin for Christmas dinner.

Servings: people

Calories: 121kcal

Ingredients

2 Tbsp unsalted butter
2 Tbsp shallots minced
1 cup Cabernet Sauvignon or other dry red wine
1 cup chicken stock
1 Tbsp red currant jelly
3 Tbsp demi-glace
1/2 cup fresh black currants or dried currants
2 tsp fine sea salt
2 tsp freshly ground black pepper

Instructions

Melt 1 Tbsp of butter in a pan over medium-high heat. Add the shallots and sauté until translucent, about 1 minute.
Pour in the wine and scrape the pan bottom to loosen any browned bits. Add the stock and the red currant jelly and cook, stirring, until the mixture is reduced to about 1 1/2 cups.
Stir in the demi-glace, the remaining Tbsp of butter, and the currants, and cook just until the butter melts and a smooth sauce has formed, about a minute longer.
Sprinkle with salt and pepper and serve over filet mignon or beef tenderloin. Serve the remaining sauce at the table.

Nutrition

Black Currant and Red Wine Reduction Sauce

Ingredients

Instructions

Nutrition

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