Savory Rosemary Red Wine Reduction Sauce
Elevate your steak experience with this rich and aromatic Rosemary Red Wine Reduction Sauce. Perfectly balanced and deeply flavorful, this sauce enhances the natural juiciness of a flat iron steak, seasoned simply with salt and freshly ground black pepper. Made with readily available wine singles, you won’t have to worry about leftover bottles. The infusion of fresh rosemary, a touch of Worcestershire sauce, and a hint of garlic brings complexity to the dish, making it an outstanding complement to your favorite cuts of beef. Serve this sauce warm over your steak to impress family and guests alike with minimal effort.
4
Servings
45
Calories
7
Ingredients
Ingredients
Red Wine
1 cup (none)
Fresh Rosemary
1 tablespoon (chopped)
Kosher Salt
1/2 teaspoon (none)
Black Pepper
1 teaspoon (freshly ground)
Cold Butter
2 tablespoons (cubed)
Worcestershire Sauce
1/2 teaspoon (none)
Garlic
1 tablespoon (minced)
Instructions
1
After cooking your steaks, transfer them to a plate and cover loosely with foil to keep warm while they rest.
2
In the same pan used for cooking the steaks, pour in the red wine over medium heat. Use a wooden spoon to gently scrape any browned bits from the bottom of the pan, this will enhance the flavor of your sauce.
3
Add the chopped fresh rosemary, kosher salt, black pepper, Worcestershire sauce, and minced garlic to the wine. Stir well to combine.
4
Allow the mixture to simmer and reduce for about 10-15 minutes, or until it has thickened and reduced by half. Stir occasionally to avoid burning.
5
Once the desired consistency is achieved, remove the pan from heat and whisk in the cubed cold butter until it is fully melted and the sauce is glossy.
6
Taste and adjust seasoning if necessary, then serve the warm sauce immediately over your rested steak.
Nutrition Information
3.5g
Fat
1.5g
Carbs
0.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Rosemary Red Wine Reduction Sauce?
It is a rich and aromatic steak sauce made by simmering red wine with rosemary, garlic, and seasonings until thickened, then finished with butter for a glossy texture.
What type of red wine works best for this reduction?
Dry red wines like Cabernet Sauvignon, Merlot, or Pinot Noir are excellent choices. Using wine singles is also a convenient option mentioned in the recipe.
Can I use dried rosemary instead of fresh?
Yes, but since dried herbs are more potent, use about one-third of the amount called for in the recipe.
Why do I need to use cold butter at the end?
Whisking in cold cubed butter at the end creates an emulsion that gives the sauce a thick, velvety, and glossy finish.
How long does it take to reduce the sauce?
The sauce typically takes about 10 to 15 minutes to simmer and reduce by half over medium heat.
What does it mean to 'reduce by half'?
It means simmering the liquid until the volume is approximately 50% of what you started with, which concentrates the flavors and thickens the consistency.
Do I have to cook the steaks in the same pan first?
It is highly recommended because the browned bits (fond) left in the pan after cooking the steaks provide significant flavor to the sauce.
What is the calorie count for this sauce?
One serving of this Rosemary Red Wine Reduction Sauce contains approximately 45 calories.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
Is this sauce gluten-free?
Most ingredients are naturally gluten-free, but you should check your Worcestershire sauce label as some brands contain malt vinegar derived from barley.
What cuts of beef pair well with this sauce?
While the recipe highlights flat iron steak, it also pairs perfectly with ribeye, filet mignon, or New York strip.
Can I substitute the garlic with garlic powder?
Fresh minced garlic is preferred for depth of flavor, but you can substitute 1/4 teaspoon of garlic powder if fresh is unavailable.
What is the fat content of this sauce?
There is approximately 3.5g of fat per serving, primarily from the butter.
How do I store leftover sauce?
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
Can I make this sauce ahead of time?
It is best served immediately for the best texture, but you can make it ahead and whisk in a tiny bit of water or stock when reheating to restore the consistency.
Is this sauce high in carbohydrates?
No, it is very low in carbohydrates, containing only about 1.5g per serving.
What can I use if I don't have Worcestershire sauce?
You can substitute it with a splash of balsamic vinegar or soy sauce to provide a similar umami depth.
Do I need to strain the sauce before serving?
The recipe does not require straining, but you can pour it through a fine-mesh sieve if you prefer a perfectly smooth sauce without bits of rosemary or garlic.
Can I use white wine instead of red?
While you can make a white wine reduction, it will significantly change the flavor profile; red wine is essential for the specific savory notes of this recipe.
How do I prevent the sauce from burning while reducing?
Keep the heat at a steady medium simmer and stir occasionally to ensure the edges do not scorch as the liquid level drops.
What is 'deglazing' the pan?
It is the process of adding liquid (like red wine) to a hot pan to loosen and dissolve the flavorful browned food particles attached to the bottom.
Is this recipe suitable for a romantic dinner?
Yes, the gourmet flavor and elegant presentation make it an ideal choice for a romantic or special occasion meal.
What is the role of salt and pepper in this sauce?
They enhance the natural flavors of the wine and rosemary; the recipe specifically calls for kosher salt and freshly ground black pepper for the best taste.
Is there any protein in this sauce?
The sauce contains a negligible amount of protein, approximately 0.25g per serving.
Can I add other herbs to the sauce?
Yes, thyme or oregano would complement the rosemary and red wine very well if you wish to experiment.
What should I do if the sauce gets too thick?
If it reduces too much, simply whisk in a tablespoon of beef broth or water until you reach your desired consistency.
Does the alcohol cook out of the sauce?
Most of the alcohol evaporates during the 10-15 minute simmering process, leaving behind the concentrated flavor of the wine.
Is this sauce vegetarian?
No, as traditionally made, Worcestershire sauce contains anchovies and the sauce is designed to be made with beef drippings.
Can I use a non-stick pan?
You can, but stainless steel or cast iron pans are better for creating the browned bits (fond) needed for a truly flavorful reduction.
How much rosemary is needed?
The recipe calls for 1 tablespoon of fresh chopped rosemary.