Red Wine Sauce


  • 4 servings selected meat to sear/saute.
  • olive oil, for sauteing
  • 1 cup red wine
  • 1 cup beef stock
  • 6 tablespoons butter, unsalted, cold, cubed
  • salt/pepper and any desired seasoning


  • Saute meat to desired doneness. Remove from pan and hold warm on heated plate, covered with aluminum foil.
  • Discard any burnt fat from bottom of pan.
  • Pour in the red wine, deglaze and reduce by half.
  • Add beef stock and reduce until about 1/2 cup is remaining in pan. Whisk in the cold butter and bring the sauce to a simmer for a few seconds.
  • The consistency of the sauce can be adjusted by adding more stock or more butter. Adjust the seasoning.


  • Description:
  • "This is perfect as a quick sauce for pan-seared steaks, lamb chops or
  • pork chops."