Red Wine Sauce
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Everyday Food, January/February 2006
- Yield Makes 1/3 cup
Directions
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Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
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Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.
Wow what a great way to cook. I personally will sear any type of meat but these are great ways too.
As written, this yields a very thin sauce. I will try again, but will reduce to 3 Tbsp. (not 1/4 cup).
this is actually great when done with port wine
The pictue showed up, but no recipe. Am I missing something?