Description
A rich, silky red wine sauce that perfectly complements Beef Wellington, bringing depth, acidity, and a glossy restaurant-quality finish to every bite.
Ingredients
Scale
- 4 Tbsp unsalted butter, divided
- 1 shallot, finely chopped
- 1 sprig fresh thyme
- 1 Tbsp all-purpose flour
- 2 Tbsp brandy (optional)
- 1½ cups dry red wine
- 1 beef bouillon cube
- Salt and black pepper, to taste
Instructions
- Melt 2 Tbsp butter in a saucepan over medium heat.
- Add the chopped shallot and thyme sprig and sauté for 2–3 minutes until softened.
- Sprinkle in the flour and stir constantly for about 30 seconds.
- Add the brandy and cook for 1 minute, stirring.
- Whisk in the red wine and add the beef bouillon cube.
- Bring to a boil, then reduce to a simmer.
- Cook until reduced by about two-thirds, 10–15 minutes.
- Remove the thyme sprig.
- Lower the heat and whisk in the remaining 2 Tbsp cold butter until glossy.
- Strain through a fine mesh sieve.
- Season with salt and pepper and serve warm.
Notes
Use a dry red wine you would drink for best flavor. Finish with cold butter for a glossy, silky sauce.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg