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Red Wine Reduction Sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 8
Calories: 22kcal


  • Extra virgin olive oil for coating the pan
  • 1/4 cup minced shallots
  • 1/2 cup good red wine Cabernet or Merlot
  • 1/2 cup beef stock
  • 2 TBS butter


  • In a sauté pan, over medium-high heat, add enough olive oil to coat the pan. Add the shallots and cook until translucent.
  • Add the wine and stock and cook until reduced by half.
  • Whisk in the butter until it melts. Serve while warm with the beef. You can strain the sauce if you don’t want bits of shallot.


Calories: 22kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 35mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg