Beef Reduction Sauce Recipes

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.

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.

Steps:

• Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
• Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

Steps:

• Preheat oven to 450°F. Brush heavy large roasting pan with olive oil. Place shank pieces in prepared pan; scatter carrots and onion around shanks. Roast until meat is brown, about 25 minutes. Transfer beef and vegetables to heavy large saucepan. Place roasting pan over medium heat. Add brandy and stir 1 minute, scraping up browned bits, then add to beef and vegetables. Add 4 cups water, beef broth, and thyme sprigs. Bring to boil, reduce heat to medium, and simmer until liquid is reduced to 2 cups, about 2 1/2 hours.
• Strain broth. Chill uncovered until cool, then cover and keep chilled. Remove fat from surface. DO AHEAD:Can be made 4 days ahead. Keep chilled.

Steps:

• Remove the roast and pour off all but 1 or 2 tablespoons of the cooking fat (if there are nonfatty juices in the skillet or roasting pan, leave them there). Place the roasting pan over high heat. (Use two burners if the pan is large.) Add the shallot and cook, stirring, until it softens, about 1 minute.
• Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates. (This is a good time to carve the meat; the boiling liquid needs only occasional stirring.)
• Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition. Taste and season if necessary with salt and pepper, then serve with the meat.

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.

Steps:

• In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
• In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
• Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.