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.

Marga’s Best Recipes

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