Simple red wine sauce

Name: Simple red wine sauce
Cook time: 30 min
Cuisine: Italian
Ingredients: 6 golden shallots roughly chopped (no need to skin); 1 head garlic roughly chopped (no need to peel); 1 small carrot, chopped; Any scraps of meat (no fat); 1 cup dried porcini slices or any dried mushroom; 2 cups red wine; 2-3 cups veal glace; A few sprigs parsley; 1/2 bunch of fresh thyme

Gillian Hirst

October 18, 2011

Char-grilled scotch fillet steaksSupplied

Time:< 30 mins

I have to say the only way is to get into a good veal stock. Jus literally means juices from the pan and if you use a barbecue or griddle plate I can't see how you would save them. Having said this, a lot of steaks cooked in restaurants are first sealed on a barbecue or griddle plate then transferred to an oven. The flavour of the grill is left on the steak itself. Once you remove it from the oven allow the steak to rest and it will release some of its juices. These can be added to a pre-prepared sauce to liven it up. Try this recipe as a red wine sauce base. Make more than you need and freeze it so it's convenient.

Ingredients

6 golden shallots roughly chopped (no need to skin)
1 head garlic roughly chopped (no need to peel)
1 small carrot, chopped
Any scraps of meat (no fat)
1 cup dried porcini slices or any dried mushroom
2 cups red wine
2-3 cups veal glace
A few sprigs parsley
1/2 bunch of fresh thyme

Method

With a little olive oil in a saucepan gently cook the vegies until soft. Add any meat scraps and increase the heat until browned. Add the dried mushrooms.
Add the red wine and reduce slowly until only half a cup is left.
Add the stock and herbs. Simmer for 5 minutes and taste. Strain.
Don't serve too hot - just warm over roast beef. (If using veal stock and not reduced veal glace then simmer until reaches sauce consistency.)