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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This four-ingredient red wine reduction sauce perfectly complements a juicy cut of beef tenderloin. Ingredients:
1 (750-milliliter) bottle cabernet sauvignon |
3 small shallots, minced |
1 bay leaf |
3 to 4 fresh thyme sprigs |
Directions:
1. Bring all ingredients to a boil in a large saucepan over medium heat. Reduce heat, and simmer until liquid is reduced to about 1 cup (40 minutes). Pour mixture through a wire-mesh strainer into a measuring cup, pressing with back of a spoon to remove all juices. Discard solids. Cover and chill, if desired.
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