Red Wine Sauce

A great sauce to accompany a beef dish – adopted from the Beef Wellington

Serves 4


  • 2 tablespoons of olive oil
  • 200 grams of beef trimmings
  • 4 large shallot
  • 12 black peppercorns
  • 2 bay leaves
  • 3 thyme sprig
  •  splash of red wine vinegar
  • 1x 750ml bottle red wine
  • 750ml beef stock


  1. Heat oil in a large pan, fry the beef trimmings for a few minutes until golden brown. Stir in shallots, peppercorns, bay leaves, thyme sprigs and continue to cook for 5 minutes – stir frequently until shallots turn golden brown
  2. pour in the vinegar and let it bubble for a few minutes until almost dry
  3. add wine and boil until completely reduced – this can take some time even up to an hour
  4. once reduced, add stock and simmer gently for an hour to further reduce the mixture – remove and scum from the surface of the sauce – stop boiling when you have the desired consistency
  5. strain all the mixture and use the sauce for the beef wellington – season prior to serving
  6. use the remaining sauce material in a beef stew the flowing day!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s