Description
This easy beef tenderloin sauce uses flavorful pan drippings and beef scraps to create a rich, savory sauce that perfectly complements your roast.
Ingredients
- 2 lbs beef scraps or stew meat
- 1/4 cup high-temp oil
- 1/2 onion
- 4 garlic cloves
- 3 cups red wine (cheap but drinkable)
- 1 to 2 cups water
- 6 sprigs thyme
- 4 bay leaves
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat a saucepan over medium to medium-high heat and sear the beef scraps in the oil, letting them develop a deep brown crust that takes several minutes per side.
- Add the onions and garlic to the pan and cook them for 2–3 minutes until they soften and pick up some color.
- Pour in the red wine to deglaze the pan, scraping up any browned bits, and continue cooking until the wine reduces by at least half.
- Add 1 to 2 cups of water, then continue reducing the mixture until it has cooked down by about two-thirds. Add the thyme and bay leaves and let everything simmer.
- In a separate pot, add the cream and reduce it over medium heat until it thickens and reduces by about three-quarters, creating a rich, almost sauce-like consistency. Once thickened, turn off the heat and set it aside.
- Strain the beef stock and pour the liquid back into a clean pot. Bring it to a boil, then turn off the heat.
- Drizzle the reduced cream into the hot stock while whisking continuously so the mixture tightens into a smooth, velvety sauce.
- Season with salt and pepper to taste and serve.
Notes
Store your leftover beef tenderloin sauce in an airtight container in the fridge for up to 3 days. To reheat, gently warm the sauce on the stovetop over low heat, stirring occasionally. You can also freeze the leftover sauce for up to 3 months.
- Cook Time: 60-75 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: American