Red Wine Sauce

An amazing red wine sauce to use on a variety of meats from sirloin, short ribs, NY strip steaks, filet mignon to roasts. The solids have yet to be removed from the sauce here. I’m teasing the idea of using the solids in some way.  This recipe is inspired by America’s Test Kitchen. Enjoy!

Thank you Will for the great photos!

Recipe

5 Tablespoons firm butter-divided (Unlike most I typically use salted butter because it’s always on hand.)
12 Ounces of red meat cut as in the photo below. (stew meat or sirloin or….)
2 Tablespoons tomato paste
2 Cups good drinking wine (Pinot Noir is suggested but use a red you like … nothing too sweet or heavy.)
2 Cups beef broth
1 sliced shallot
2 Tablespoons soy sauce (We use low sodium for health reasons.)
1 Tablespoon sugar
Sprigs of fresh thyme
2 1/2 Teaspoon cornstarch dissolved in 1 Tablespoon of cold water (This is done at the completion.)
Salt and pepper to taste

Melt a tablespoon of butter over moderate heat in a large sauce pan. Add the meat and brown for about 10 minutes stirring as needed until brown drippings are noticed in the bottom of the pan.

Next add the tomato paste to the meat and cook a minute. Add the next 6 ingredients. Bring to a boil while scraping up the goodness stuck to the bottom of the pan. Reduce heat and simmer for 15 minutes.

Now strain the ingredients through a fine strainer, returning the liquid to the sauce pan and removing the solids. (I’m still into saving the solids and using them in some fashion.)

Bring the liquid to a boil over medium high heat. Stir in dissolved cornstarch and whisk constantly about a short minute until liquid begins to thicken while turning heat to low. Add the remaining butter a tab at a time. Stir. Salt and pepper to taste. Ready to serve.