[ Dish ]
[ The Dish ]
[ The Dish ]
Red Wine Sauce
Red Wine Sauce
This robust red wine sauce made with beef trimmings, shallots, and thyme is the perfect elegant pairing for Beef Wellington or any hearty meat dish. Deeply flavorful and reduced to a silky finish.
This robust red wine sauce made with beef trimmings, shallots, and thyme is the perfect elegant pairing for Beef Wellington or any hearty meat dish. Deeply flavorful and reduced to a silky finish.
Created On: Jul 24, 2025
Created On: Jul 24, 2025
[ Facts ]
[ Facts ]
Main Ingredient
Red Wine
Main Ingredient
Red Wine
Main Ingredient
Red Wine
Total Time
1 Hour 30 Minutes
Total Time
1 Hour 30 Minutes
Total Time
1 Hour 30 Minutes
Cuisine
French
Cuisine
French
Cuisine
French
Servings
6
Servings
6
Servings
6
[ The Steps + Pictures ]
[ The Ingredients ]
[ The Ingredients ]
Red Wine Sauce
2 tablespoons olive oil
200 g beef trimmings (ask the butcher to reserve these when trimming the fillet)
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 thyme sprig
Splash of red wine vinegar
1 × 750 ml bottle red wine
750 ml beef stock
Red Wine Sauce
2 tablespoons olive oil
200 g beef trimmings (ask the butcher to reserve these when trimming the fillet)
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 thyme sprig
Splash of red wine vinegar
1 × 750 ml bottle red wine
750 ml beef stock
[ Steps ]
[ Steps ]
Prep - 10 minutes
1. Peel and slice the shallots.
2. Prepare beef trimmings and measure all liquids.
Cook Red Wine Sauce - 1 hour 20 minutes
1. Heat olive oil in a large pan over medium-high heat.
2. Fry beef trimmings until browned on all sides.
3. Add shallots, peppercorns, bay leaf, and thyme. Cook for about 5 minutes, stirring, until shallots are golden brown.
4. Pour in a splash of red wine vinegar and simmer until almost dry.
5. Add the red wine and boil until almost completely reduced.
6. Stir in beef stock, bring to a boil, then reduce heat and simmer gently for 1 hour, skimming any scum that rises.
7. Strain through a fine sieve lined with muslin and season to taste.
8. Set aside or reheat before serving.
Serving Suggestion - 10 minutes
1. Reheat the sauce gently while resting the Beef Wellington.
2. Slice the Wellington and serve with the warm red wine sauce.
Prep - 10 minutes
1. Peel and slice the shallots.
2. Prepare beef trimmings and measure all liquids.
Cook Red Wine Sauce - 1 hour 20 minutes
1. Heat olive oil in a large pan over medium-high heat.
2. Fry beef trimmings until browned on all sides.
3. Add shallots, peppercorns, bay leaf, and thyme. Cook for about 5 minutes, stirring, until shallots are golden brown.
4. Pour in a splash of red wine vinegar and simmer until almost dry.
5. Add the red wine and boil until almost completely reduced.
6. Stir in beef stock, bring to a boil, then reduce heat and simmer gently for 1 hour, skimming any scum that rises.
7. Strain through a fine sieve lined with muslin and season to taste.
8. Set aside or reheat before serving.
Serving Suggestion - 10 minutes
1. Reheat the sauce gently while resting the Beef Wellington.
2. Slice the Wellington and serve with the warm red wine sauce.
