Black Currant and Red Wine Reduction Sauce
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Course Sauce
Cuisine American, French
Keywords Gluten Free
Difficulty Moderate
Servings 6 people
Prep Time 20 minutes
Total Time 20 minutes
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.
Black Currant and Red Wine Reduction Sauce
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.
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Servings: 6 people
Calories: 121 kcal
Net Carbs: 8 g
Ingredients
- 2 Tbsp (2 Tbsp) unsalted butter
- 2 Tbsp (2 Tbsp) shallots, minced
- 1 cup (237 ml) Cabernet Sauvignon, or other dry red wine
- 1 cup (237 ml) chicken stock
- 1 Tbsp (1 Tbsp) red currant jelly
- 3 Tbsp (3 Tbsp) demi-glace
- 1/2 cup (56 g) fresh black currants or dried currants
- 2 tsp (2 tsp) fine sea salt
- 2 tsp (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
Calories: 121kcalFat: 5gSodium: 983mgNet Carbs: 8gSaturated Fat: 3gPotassium: 92mgCarbohydrates: 9gVitamin A: 140IUFiber: 1gVitamin C: 17mgSugar: 3gCalcium: 8mgProtein: 3gCholesterol: 11mgIron: 1mg
