How To make Red Wine and Pepper Marinade

Red Wine Reduction (Red Wine Sauce)

Red Wine Reduction (red wine sauce):
Today we are going to learn to make a classic reduction or red wine sauce for steak or roast beef that any chef or home cook should know how to make. perfect for Christmas or thanksgiving, Sometimes just called red wine gravy or red wine jus, this recipe can easily be adapted to be paired with beef (add some rosemary sprigs), lamb (add a teaspoon of redcurrant jelly) or even strong flavoured fish such as red snapper.

Links to equipment:

US:

Victorinox cooks knife
Spatula (Spoonula)
Squeeze Bottles

UK:

Victorinox cooks knife
Spatula (Spoonula)
Squeeze Bottles

Recipe:

20g (1 tbsp) butter
65g (⅔ cup) onion, chopped
1 garlic clove, sliced
175ml (⅔ cup) red wine
1 bay leaf
10 black peppercorns
250ml (1 cup) chicken stock
150ml (⅔ cup) demi glace, or gravy in a real pinch
freshly ground black pepper to taste

The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace

The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.

Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video

Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.

Recipe:

4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth

yield: 1 cup demi glace

Notes:

-Make sure your beef stock is full of gelatin. That will make for a thick sauce

-Roast your meat and vegetables well to add flavor and color to final sauce

-Skim your sauce as much as possible

Take your steak to a whole new level!

Who doesn't love a juicy, slightly charred steak, served up with a mountain of chips (or saute potatoes if you're feeling posh) and some nice green veg!

It's one of my favourite weekend dinners, and it's made even better with the addition of one of these delicious sauces (ok, one is a garlic butter, but that works fab too!).

Most of these sauces can be made while your steak is resting, so your steak will be perfectly rested and ready to serve when that sauce is ready.

Free printable recipes are available on our site:

------Video Contents------
00:00 - Intro
00:30 - Peppercorn Sauce
01:44 - Red Wine Jus
02:56 - Mushroom Sauce
04:06 - Diane Sauce
05:17 - Garlic Butter
06:21 - Blue Cheese Sauce
07:15 - See You Next Time

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Steak with a Red Wine Reduction - Chef Jean-Pierre

Hello There Friends, Today I'm going to make a New York Strip Steak with a Red Wine Reduction Sauce! A Super easy dinner to make and definitely worth it. A Red Wine Reduction is a really easy sauce to make, make sure you use a good wine! Let me know what you think in the comments below.

RECIPE LINK:
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❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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How To Cook The Perfect Steak:
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The Secrets to Easy & Delicious Pan Sauces | Techniquely with Lan Lam

Pan sauces are a quick and easy way to level up regular pan-seared meats, fish, and poultry. Cook’s Illustrated's Lan Lam shows you how to achieve versatile pan sauces in a flash.

Recipe for Crispy-Skinned Chicken Breasts with Pan Sauce:
Recipe for Red Wine Pan Sauce:

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Red wine reduction sauce for steak