Description
A classic beef wellington sauce made with red wine, rich beef stock, and butter for a glossy, restaurant-style finish.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 large shallot, minced
- 1½ cups dry red wine
- ½ cup beef stock or broth
- 4 Tbsp unsalted butter, cold, cut into pieces
- Kosher salt
- Black pepper
Instructions
- Heat olive oil in a medium pan over medium heat.
- Add minced shallot and cook until soft and lightly golden.
- Pour in red wine and bring to a simmer.
- Reduce wine by about two-thirds until concentrated.
- Stir in beef stock and simmer for several minutes.
- Strain sauce through a fine mesh strainer.
- Return sauce to pan over low heat.
- Whisk in cold butter one piece at a time.
- Season with salt and black pepper.
- Serve warm over Beef Wellington.
Notes
Reduce the sauce slowly for maximum flavor. Reheat gently and avoid boiling after adding butter.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg