After teaching holiday dinner classes for the past 2 months, you would think I wouldn't be in the mood to cook the same thing, but that's what we do here at Chez Phillips. This is my plate, from the top clockwise: beef tenderloin with red wine reduction sauce, green beans with olive oil and garlic, Gulliver's corn, and twice baked potatoes (it's a 1/2) It was good, but when I was making the sauce, I was thinking that the sauce really does make this meal, it's rich, flavorful and really lights up the beef. Tenderloin doesn't have a lot of flavor, so the sauce just sets this right up for a dynamite finish. So for all of you who couldn't take my classes this fall, this sauce is for you--Merry Christmas!
Red Wine Reduction Sauce
Makes about 3 cups
1/4 cup unsalted butter
1/4 cup finely chopped shallot
6 sprigs thyme leaves
4 cups beef broth (your choice)
2 cups full bodied red wine (I used Zinfandel today, but Merlot and Cabernet and Burgundy are good choices---No Pinot Noir please)
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
|Reducing the sauce|
|Butter and flour mixture|
|Deglazing the roasting pan|
- In a 3 to 5 quart saucier, melt the butter, an saute the shallot and thyme for 3 to 5 minutes until the shallot is softened.
- Add the broth and wine, and simmer for 20 to 25 minutes, until the mixture has reduced by 1/3 (you can see the line on the side of the pan)
- Remove from the stove, and strain through a fine mesh strainer. At this point, the sauce can be frozen for 3 months, or refrigerate for up to 4 days.
- When ready to serve, bring the sauce to a boil, stir together the butter and flour, an whisk into the sauce, bringing the sauce back to a boil.
- Serve the sauce immediately over beef, pork or salmon.
- If you find that the sauce has a pronounced wine flavor after reducing (it has to do with the type wine---not your cooking it) I recommend that you deglaze the roasting pan with the sauce, any browned bits on the bottom of the pan will round out the flavor of the sauce.