Red Wine Reduction with Roasted Shallots and Bacon
This Red Wine Reduction with Roasted Shallots and Bacon will make a gourmet meal out of any steak or roast. Perfect for holiday entertaining.
Ingredients
- 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
Instructions
- 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.
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