Red Wine Reduction recipe provided by the Certified Angus Beef® brand.

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Red Wine Reduction

Yields: approximately 1 1/4 cup, enough for 8 to 10 servings
Cuisine: American
Category: Marinades, Rubs & Sauces
Make a rich and buttery red wine reduction sauce for beef tenderloin roast or your favorite steak with this easy 5-ingredient recipe.
Prep Time
5 mins
Other Time
Cook Time
15 mins
Total Time
20 mins
  • 5 tablespoons butter, 1/2-inch cubes, divided
  • 1 large shallot, minced
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 cups red wine blend
  1. In a 4-quart saucepan, melt 1 tablespoon butter over medium heat; add shallots and sauté for about 3 minutes until translucent. Stir in thyme and bay leaf.
  2. Add red wine, bring to a boil; reduce heat to a vigorous simmer. Simmer 8-10 minutes or until the wine is reduced by half.
  3. Turn off heat and add butter one or two cubes at a time, whisking constantly to incorporate into sauce. Pass sauce through a mesh strainer and keep warm to serve.
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Red Wine Reduction recipe

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