Red wine sauce perect for beef tenderloin
Source: Trial and error
Melt 5 tablespoons of the butter in a medium saucepan.
Add the wine, beef broth, spices
Bring to a simmer.
Cook over medium heat until the liquid is reduced by about half.
While the liquid is reducing, make a roux with the remaining 3 tablespoons butter.
Once reduced, set heat to low and whisk in the roux, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened.
Remove bay leaf and thyme sprigs
Set aside.
*The sauce can be made up to this point and refrigerated up to 3 days ahead of time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3745g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1945 | ||
Calories from Fat: 854 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.8g | 126 % | |
Saturated Fat 59.4g | 297 % | |
Monounsaturated Fat 25.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 244.2mg | 75 % | |
Sodium 6049.2mg | 209 % | |
Potassium 6296.3mg | 166 % | |
Total Carbohydrate 93.1g | 27 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 92.5g | ||
Protein 58.7g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1945
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