Red Wine Reduction with Roasted Shallots and Bacon
Disclosure: This post was sponsored by Woodbridge by Robert Mondavi Wines. All opinions and experiences are my own. Please enjoy wine responsibly.
One of my favorite things in life is a great steak or roast beef dinner with a wonderful glass of red wine but I want all of it to be really, really good. This recipe for a Red Wine Reduction with Roasted Shallots and Bacon is just that, really, really good.
Plus when it is made with a stunning fruit-forward, smooth and balanced Cabernet Sauvignon by Woodbridge by Robert Mondavi Wines then you know it is going to be fantastic.
You want to cook with the wine that you are going to be later drinking as then the food pairs perfectly with the wine. Holiday entertaining is made easy with this recipe.
I have had this sauce many, many times and got the recipe originally from my good friend Sonia Anderson when we had it one night at her place and loved it.
The red wine reduction sauce is a game changer for any beef dinner. For this meal we did a beef tenderloin, not an inexpensive cut of meat so you want it to be really good.
How to Make a Red Wine Reduction for Steak or any Beef Dinner
First off you want to start with a great wine and Woodbridge by Robert Mondavi Classic wines feature bright fruit flavours and smooth finishes made to complement food.
So you already know this is going to be fantastic in the sauce.
The first step is to roast the shallots in olive oil and cook the bacon. Both of these can be done in the oven at the same time. Roasting the shallots until deeply browned gives the sauce so much more flavor than if you have just sauteed them.
Don’t forget to add all those wonderful browned bits too.
In a small saucepan add the red wine, port and beef broth and after bringing it to a boil you need to reduce the heat and let it simmer and then cook until reduced by half.
This concentrates the flavors and could take up to 30 minutes.
The sauce is then thickened slightly with tomato paste and then further with flour and butter. Both of these ingredients add more depth to the sauce.
Once the shallots and bacon have been added then it needs to be seasoned with salt and pepper. The sauce is now complete.
This can be made ahead of time. You can also add in beef dripping from a roast to the reduced stock at the beginning if you want to.
Red Wine Reduction Sauce
Using a lean cut of beef like a tenderloin or filet mignon you probably won’t have a lot of drippings. With a prime rib or standing rib roast you will have more.
Look for Woodbridge Wines by Robert Mondavi in the California section of your local liquor store. You will find perfect wines for the holiday season with a Cabernet Sauvignon, Merlot or Chardonnay.
Enjoying a glass of Woodbridge by Robert Mondavi Cabernet Sauvignon you will notice aromas of cherries, berries, cedar, brown sugar, and toast. Flavors of berries, toasted marshmallow, chocolate, and graham cracker followed with a toasty caramel finish.
This medium-bodied wine is the perfect pairing with roasted meats and tomato based pasta dishes. A wine that everyone will love for the holidays.
See how rich and wonderful that sauce is. It will give you the best flavor ever for all your beef dinners.
It is also not hard to make and can be made ahead of time. What is not to love about that!! Enjoy it this holiday season and beyond!
Red Wine Reduction with Roasted Shallots and Bacon Recipe
- 1/4 lb. shallots, halved lengthwise and peeled
- 1 1/2 Tbsp. olive oil
- Kosher salt and freshly ground pepper to taste
- 3 cups beef broth
- 3/4 cup Woodbridge by Robert Mondavi Cabernet Sauvignon
- 1/4 cup port wine
- 1 1/2 tsp. tomato paste
- 3 slices bacon, cooked and crumbled
- 3 Tbsp. butter
- 1 1/2 Tbsp. all-purpose flour
- Preheat oven to 375. In a 9" pie pan or alternative dish, toss the shallots with the olive oil. Season with salt and pepper and roast until deep brown and very tender. Stir occasionally, cook for about 30 minutes. Let cool and dice.
- In a large saucepan combine wine, port and beef broth. Bring to a boil on high heat and then reduce to a simmer. Cook uncovered until the volume has reduced by half about 30 min. Whisk in tomato paste. Set aside.
- Mix the 1 1/2 Tbsp. butter and flour in a small bowl to form a paste. Whisk into broth slowly using as much as you need for the right consistency. Whisk in remaining butter and stir in shallots and bacon. Season with salt and pepper. Serve immediately or cover and refrigerate.