Don't just pour the leftover wine into the sink. Put it to good use by making a tasty reduction sauce with it!
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Be it you’re a wine aficionados or just an amateur drinker, odds are you're just as passionate about food. Here we have a simple red wine reduction sauce that you can whip up in no time to enhance your rack of lamb or a beef tenderloin!
Cooking Time: 15 minutes
Portion Size: Serves 2
2 tablespoons of olive oil
¼ cup of shallot sliced (alternatively you can use onions)
½ cup beef stock
½ cup red wine
2 tablespoons of butter
Sprig rosemary chopped
Pinch of salt
Pinch of ground black pepper
2 tablespoons of balsamic vinegar
Check out some of our quality red wines here. Meanwhile, enjoy!
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