Red Wine Reduction Strip Roast

[@jasonverlinden6078]

Looks great, il have to try this soon.

[@pierre6625]

Hello, it's me again. I will certainly tell my family and friends to watch your videos. I loved it and so will they. Please keep them coming, looking forward to the next one. Best Regards.

[@pierre6625]

Great video, thank you for sharing with us. Best Regards.

[@JamesSnell-rc5xt]

Nice alternative to making gravy with the pan drippings. I think this would be good on a streak, as well.

[@estheraguirre3807]

Men! that colour of bourgondy red is amazing!My mouth is already watering!

[@Dettaärjag]

Looks delicious. But I would need 10 times the amount of sauce you poured on to the steak. 😂

[@sigmann66]

Thank you. Gonna try it. What do you think about adding some beef broth?

[@jaishannon5510]

what if you don't or can't drink; can you use beef stock or bone broth?

[@thefarmersdaughter8235]

I think the alcohol cooks off.

[@Syndrome.]

Alcohol has a lower boiling point than water. With such a reduction, your bread probably contains more alcohol than the sauce.

[@tompagano9015]

Do you mean” take off heat, add COLD butter” to keep butter in sauce emulsified ?

[@winkprince1875]

Any seasoning needed?

[@thefarmersdaughter8235]

Looked like just a bay leaf..

[@Cheesusaurusrex]

That's a question you need to be asking yourself when cooking, what is the sauce for? Will the extra ingredients cut through anything or balance the dish, etc? At the end of the day, our pallets are our own. Red wine, in particular is tricky, as some people pick up on tannin more than others.

[@Sophie-bn6kw]

Why did you not add salt and pepper??

[@missmarplesapprentice5219]

Robust...

[@QuangNguyen-yh4nn]

So today I just used the Monter au Beurre method for my steak red wine reduction sauce. I used 1 tsp veg oil to sautéed 2 full shallots + 1/2whole garlic, then added 2 cups of full body red wine + 1.75 cup of beef stock. Then reduce for 20min, add 1 tsp of chicken boullion power, pinch of salt and pepper, 4 tsp of sugar(because the wine was too sour and dry), continues to reduce to half of the amount. Then turn off the heat and strain. After straining, pour the sauce back to the pan without the heat, put in 3/4 of butter stick to thicken and silken the sauce. Pam, enjoy!