Red Wine Reduction Sauce

by John McGraw

RED WINE REDUCTION SAUCE

4 TBS BUTTER

2 CUPS FULL BODIED RED WINE

SALT AND PEPPER TO TASTE

 

USE THE SAME PAN YOU SEARED THE STEAK IN. ADD WINE TO PAN ON HIGH HEAT. BOIL UNTIL REDUCED BY 75%, ABOUT 10 MINUTES. ADD ANY JUICE FROM RESTING STEAKS. TURN OFF HEAT. WHEN WINE STOPS BUBBLING, ADD BUTTER 1 TBS AT A TIME. SALT AND PEPPER TO TASTE.

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