Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.

Everyday Food, January/February 2006

Gallery

Recipe Summary

Yield:
Makes 1/3 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.

    Advertisement
  • 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.

Advertisement

Reviews (5)

47 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 14
  • 2 star values: 12
  • 1 star values: 6
Rating: 1 stars
06/28/2013
Tasteless and bitter. Too thin. Not worth the time or calories.
Rating: Unrated
07/23/2012
Wow what a great way to cook. I personally will sear any type of meat but these are great ways too.
Rating: Unrated
03/13/2011
As written, this yields a very thin sauce. I will try again, but will reduce to 3 Tbsp. (not 1/4 cup).
Advertisement
Rating: Unrated
07/01/2008
this is actually great when done with port wine
Rating: Unrated
04/08/2008
The pictue showed up, but no recipe. Am I missing something?
Advertisement