Red wine sauce

Ingredients for 4 servings:

• 20 g butter, for sautéing
• 1 shallot(s), roughly diced
• 1 carrot(s), not too large, roughly diced
• 1 slice(s) celery, roughly diced
• 1 garlic clove(s), coarsely chopped
• 1 sprig(s) rosemary
• 5 sprigs of thyme
• 150 ml red wine
• 150 ml stock, e.g. veal, game or lamb, depending on which meat the sauce should go with
• 25 ml cream, as desired
• 20 ml balsamic vinegar, as desired
• 60 g butter, cold
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

for briefly roasted red meat

Quickly roasted red meat such as veal, beef, lamb, or game only becomes truly delicious with a fine sauce. However, since there is practically no liquid available during quick roasting, you have to find other ways to do it. A good sauce requires wine, vegetables, spices, and a good stock (preferably homemade), and of course, a little time. Flour is absolutely unnecessary. The stock, reduction, and cold butter will create a good binding. Sauté the vegetables in the butter at medium heat. If the heat is too high, the butter will brown and burn. Turn frequently, and after 10 minutes, add the herbs and simmer for another 3-5 minutes. Then deglaze with the red wine, pour in the stock, add or omit balsamic vinegar as desired, and bring to a boil. Balsamic vinegar adds a sweet background flavor. Now reduce everything to 1/4 of the amount, about a medium cup, strain, season, salt, and pepper, and bring back to a boil with the cream, if desired. Finally, whisk the cold butter a little at a time into the sauce, which is no longer boiling, and if desired, froth it up with a hand blender. Good sauces take a long time to reduce, and this method produces very little liquid, which ultimately belongs only to the meat. Side dishes should therefore be prepared accordingly.