Red Wine Sauce

Once you’ve had this with filet mignon, prime rib, or an elegant hamburger, you’ll make it often.

Serves: 8Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 4 medium shallots, peeled and finely chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 3 tsp. potato, corn, or rice flour
  • 1 cup beef broth, heated
  • 1 cup dry red wine such as Burgundy or Merlot
  • 1 Tbsp. Worcestershire sauce
  • ½ tsp. chopped thyme
  • ¼ tsp. salt
  • ⅛ tsp. freshly ground black pepper


  • Sauté the shallots and garlic in butter and oil in a large saucepan over low heat. Blend in the flour and cook for 4 minutes, stirring constantly.
  • Whisk in the broth and red wine, Worcestershire, salt, and pepper. Bring to a boil. Reduce heat and simmer over very low heat for 20 minutes.