Master Recipe Beef Stockred Wine Reduction Sauce Food

BEEF REDUCTION SAUCE

Steps:

• Arrange on a heavy-duty baking sheet or in a roasting pan: 3 pounds beef bones, preferably a mixture of meaty bones and knuckles.
• Roast in a 400°F oven until quite brown, about 40 to 50 minutes. While the bones are roasting, put a heavy stockpot over medium heat. When hot, add: 2 tablespoons olive oil, 1/2 pound beef, such as shank, shin, or chuck, cut into 1-inch pieces.
• Brown the meat well, stirring now and then. When well browned, pour off most of the fat and add: 1 carrot, peeled and cut into large pieces, 1 onion, peeled and cut into large pieces, 1 celery stalk, cut into large pieces, A pinch of salt.
• Cook, stirring now and then, until the vegetables are wilted. Be sure to not let the bottom of the pan burn. Add: 1/4 teaspoon black peppercorns, 1 whole clove, 2 allspice berries, 3 thyme sprigs, A few parsley stems, 1 cup dry red wine.
• Stir well, scraping up any brown bits clinging to the bottom of the pan. Cook the wine until it has reduced significantly. Add the browned bones and: 5 cups chicken or beef broth.
• Bring the liquid to a boil, reduce to a simmer, and skim any foam that has collected on the surface. Pour off the fat from the pan the bones were browned in. If there are any brown bits sticking to it, add a bit of broth from the pot, scrape them up, and tip the liquid back into the pot. Cook, at a simmer, for 3 to 4 hours. Strain, pressing well on the meat and vegetables to extract all the juices. Skim off any fat and pour into a shallow pan to reduce. Cook at a rapid boil until reduced to 1 cup. Season with salt to taste.
• Use white wine instead of red.
• Use 3 pounds lamb bones (1 pound of which is meaty neck bone) and 1/4 pound lamb meat instead of beef bones and meat.
• Use 3 pounds pork bones and 1/2 pound pork meat instead of beef.
• Use 1 chicken carcass and 2 or 3 whole legs instead of beef bones and meat. Chop up the carcass before browning for maximum flavor extraction.
• Instead of beef, use 1 duck carcass and about 1/2 pound meaty duck scraps such as tenderloins or legs. Chop up the carcass before browning.

FILET MIGNON WITH A RED WINE REDUCTION

Steps:

• Cut fat off filet mignon steaks. Place steaks in large bowl/pan/plate/platter.
• Drizzle 1 tablespoon of balsamic vinegar on each steak. Flip steaks over and drizzle the other tablespoon of balsamic vinegar.
• Sprinkle the salt, pepper, and sugar on both side of steaks. Let the steaks sit for 10 minutes at room temperature.
• Pour red wine into sauce pan over high heat. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Wait until wine becomes thick and syrupy. Turn off heat.
• Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove.
• Drizzle 2 tablespoons of extra virgin olive oil over steaks.
• Sear steaks 1 or 2 minutes on each side on pan. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there.
• Place pan with steaks into the oven. Let them cook for 8-10 minutes. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). Try cutting a steak with your knife to check the inside.
• Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches.
• Serve steaks on plate. Take a spoon and drizzle the juice from the pan over your steaks. Make sure to get a lot of juice on there! Enjoy!
• PS - I served these with cheddar and bacon mashed potatoes. Also try potatoes au gratin or steak fries!

RED WINE REDUCTION SAUCE

Steps:

• Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
• Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
• Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

MASTER RECIPE: BEEF STOCK/RED WINE REDUCTION SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add all the ingredients, except the butter, salt, and pepper, into a reduction pan, or saucepan, over medium heat.
• 4. Bring to a simmer, and allow the liquid to slowly reduce to about 1/2 cup.
• 5. Chef's Note: Depending on the surface area of the pan you are using this could take from 45 to 90 minutes. Have patience, it will happen... and you will be happy when it does.
• 6. Remove the sauce from the heat, and then strain out the bay leaf, peppercorns, and thyme sprig.
• 7. Return the liquid to the saucepan.
• 8. Add the butter, 1 tablespoon at a time, and whisk until fully incorporated.
• 9. Chef's Note: Taste and add a bit of salt and/or pepper, if needed.
• 10. Cover and keep warm, until needed.
• 11. PLATE/PRESENT
• 12. This sauce is excellent when drizzled over just about any cut of beef, especially a nice medium-rare beef tenderloin.
• 13. Keep the faith, and keep cooking.