RED WINE REDUCTION SAUCE
- from ehow.com
- 1 large shallot, minced
- 1 stalk of celery with leaves, minced
- 1 carrot, minced
- 2 cloves of garlic, minced
- 1 qt. beef or veal stock
- 1 small bottle (750 ml) dry red wine, such as Cabernet Sauvignon,
- Zinfandel, or Shiraz
- Salt and pepper
- Up to 2 tbsp. unsalted butter (optional)
- Sautéed mushrooms (optional)
Heat the oil over medium heat in an 8-qt. heavy pot (stainless steel or porcelain enamel over cast iron; not aluminum). Add the chopped vegetables and sauté until the shallot is transparent and the rest are softened. Pour the stock and wine into the pot and bring the mixture to a moderate simmer. Turn the heat down, but be sure the liquid continues to simmer gently. Cook the liquid until it’s been reduced by about half.
Strain the liquid into a clean mixing bowl. Discard the vegetables. Wash the pot, put it back on the stove, and pour the strained liquid back into it. Heat the liquid till it begins to simmer. Reduce it by half, until you have about 2 cups altogether. Taste the sauce for seasoning and add salt and pepper if necessary.
Serve the sauce as-is, or enrich it by swirling in a tablespoon or two of unsalted butter. If you like, you can also stir in some sautéed mushrooms.
WHITE WINE REDUCTION SAUCE
- from sparkpeople.com.
- Any kind of meat – chicken is recommended
- 1 oz. dry white wine
- 1/2 cup chicken stock
- 1 Tbsp unsalted butter
- Minced garlic, shallots, herbs of your choice, 1 tsp. lemon juice (all optional)
The key to making a good reduction sauce is to sear your meat well. To get a good sear, you need to pat the meat until it’s very dry. Bring the olive oil to a very high heat in a non-stick skillet (this does not work with cooking spray).
Sear the chicken for about 3 minutes per side in an oven-proof skillet; then put the entire skillet into the oven at 425 until it’s cooked (to at least 160 degrees), or about 5-7 minutes.
Remove the meat, and use any brown bits to flavor the sauce, along with minced garlic, shallots, or herbs until fragrant. Then add the wine and stock.
At medium high heat, cook until the sauce is reduced. This person suggests slicing a spatula along the bottom of the pan. If a “clean” trail appears, then it has reduced enough.
Remove the sauce from heat; add lemon juice if you wish.
To complete the sauce, whisk in 1 Tbsp. of unsalted butter.
FLAT IRON STEAK WITH A BALSAMIC REDUCTION
- 3 pounds flat iron steak
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons coarsely ground mixed peppercorns
- 1 1/2 teaspoons salt
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 cup balsamic vinegar
- 1/4 cup chopped fresh parsley
Brush steak with olive oil, then press into ground peppercorns and season with salt; set aside. Melt butter in a large skillet over medium high heat. Add the steak and cook to desired degree of doneness, about 4 minutes per side for medium-rare.
Once the steak has finished cooking, remove to a plate and keep warm.
Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute.
Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half.
Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic overtop, and sprinkle with chopped parsley to serve.