Red Wine Sauce for Beef

This is a relatively simple wine sauce to accompany the less flavorful cuts of beef (things like filet mignon, though I served it with flat iron steak).  You could serve it with any type of beef that has been grilled, broiled, or roasted.  I got this particular recipe from the Food Network but I’ve made similar sauces before.  This recipe makes a LOT of sauce, enough to serve at least 6 people.

  • 6 Tbsp. butter, divided
  • 1 onion, thinly sliced
  • 3 garlic cloves, chopped
  • 1 tsp. dried oregano
  • 4 Tbsp. tomato paste
  • 2 1/2 cups red wine
  • beef juices
  • salt & pepper to taste

Melt 2 Tbsp. butter over medium heat in a deep skillet.  Add the onion and saute until soft, about 5 minutes.  Add the garlic and oregano, mix, and cook for a minute. Mix in the tomato paste and cook, stirring, for 2 minutes.  Mix in the wine and simmer until reduced by half, about 10 minutes.

Strain the sauce into a bowl, pressing the vegetables to extract all the juice. Discard the vegetables and return the sauce to the skillet.  Bring to a low simmer and add any juices that you may have from cooking the beef as well as the remaining 4 Tbsp. of butter.  Cook until the butter melts, season with salt and pepper and serve over beef.

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Sausage-Mushroom Ragoût Recipe

This “recipe” (which, as usual, I got from epicurious.com) has no right to be as good as it is. Basically, all it is pasta sauce doctored by adding wine, italian sausage and mushrooms.  How simple is that? And yet, I really enjoyed it and was left wanting more.  Mike, on the other hand, did not like it. He found that the tomato flavor from the sauce overwhelmed the sausage flavor (but I used an arrabiata sauce, a milder marinara sauce shouldn’t have those issues). He wouldn’t want me to make it again.  If it was just me, however, I’d make it. It’s quick and easy and I did enjoy it.

I served it, as recommended in the recipe, over broiled Parmesan polenta.  The two went well together, this sauce is very intense and needs a tasteless starch to add mildness.  You could also serve it over pasta, couscous, rice or another grain.

  • 2 Tbsp. olive oil
  • 1 lb sweet Italian sausage
  • 8 oz sliced mushrooms
  • 1/2 cup red wine
  • 1 1/2 cups pasta sauce

Heat oil in a skillet over medium-high heat.  Add the sausage and cook until brown, breaking it with a wooden spoon, about 5 minutes.  Remove the sausage using a slotted spoon and place in a bowl. Turn down the heat to medium and add the sliced mushrooms.  Cook until they soften, another 5 minutes.  Add the wine and cook, stirring, until half of it is reduced – about 2 minutes.  Add the pasta sauce, stir, and cook over low heat for 5 minutes.

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