Treat your steak right this weekend, and slather it in a rich home-made Red Wine Sauce.
- 3/4 cup dry red wine (Hermanuspietersfontein Kleinboet)
- 2 onions, finely chopped
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 2 cups good-quality liquid beef stock (low/no salt)
- Salt, to taste
- Ground black pepper, to taste
- 1 teaspoon cold butter
- Place the Hermanuspietersfontein Kleinboet, onions, thyme, and bay leaf into a small saucepan set over medium heat. Bring the mixture to a rolling boil and continue to cook to reduce the contents to half its original volume.
- Add the beef stock to the pan and bring the mixture up to a boil again. Skim and discard any foam that appears on top of the sauce using a tablespoon.
- Continue cooking the bordelaise until it has thickened enough to coat the back of a spoon. To check, simply dip a tablespoon into the sauce and swirl it around. Lift the spoon and flip it over to look at the back. The sauce should have coated the spoon but if it quickly runs off, it is not yet thick enough and needs to be cooked more.
- Pour the sauce through a fine-mesh sieve. Season the sauce with salt and pepper, to taste. Use the sauce immediately or, if you are holding the sauce for later, lightly rub the cold butter across the hot surface of the sauce, to prevent a skin from forming or lay a piece of greaseproof parchment paper cut to the size of the pan, onto the surface of the sauce.
Yield: 4 servings of sauce
COOKING WITH WINE
The quality of your bordelaise sauce depends on the wine you use. The rule of thumb on using wine in your cooking is to never cook with wine you would not drink.
ABOUT THE WINE
Bordeaux-style blend. A balance of dark fruit and fynbos. Intense palate; bold structure. Blend of 5 varietals; Cabernet Sauvignon, Cabernet franc, Merlot, Malbec, Petit Verdot.
For orders of Hermanuspietersfontein contact Amelia Visser from Vino de Vie for pricelists and options.
Amelia Visser – Vino de Vie
Tel: 082 462 2636