Red wine reduction sauce
Port Wine Sauce (for Filet Mignon or Prime Rib) on BigOven: Deliciously sweet and rich, this has echoes of a beef demiglace sauce, but takes less time to make. The sauce (before the final thickening step) can be made a day or two in advance and refrigerated. Adapted from a recipe in Fine Cooking magazine.
Red wine reductions make delicious sauces for all types of meats, including chicken, beef, pork, game meats, and lamb. The sauce itself is quite easy to make and very versatile. You can add deeper flavors to the red wine reduction by making it in the pan with the drippings from the meat you just cooked or you can make it by itself in its own saucepan. #CookingWithWine #RedWine #GourmetSauce | How to Make a Red Wine Reduction Sauce from #LoveToKnow