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.