Red Wine Sauce

Instructions

1. Prepare the Base: Heat beef fat and oil in a heavy bottom pan. Add in your beef and brown it off. Then add sliced onions, carrots, mushrooms, and garlic. Follow that up with red wine and port.
2. Add Bones and Stock: Add beef and chicken bones, then pour in some beef or chicken stock and top it with water. Add rosemary and thyme.
3. Cook and Skim Fat: Cook for about 2 and a half hours. Skim off the fat that comes to the surface.
4. Strain and Cool: Strain the mixture and put it in the fridge until the fat solidifies on top. Remove the fat solids and skim off the remaining fat.
5. Reduce and Skim Impurities: Bring the mixture to the boil, skimming off the first raft of impurities that surface. Continue to skim as needed.
6. Prepare Reduction: In a new heavy bottom pan, combine more pork and red wine. Set it on fire to burn off the alcohol and reduce it down to a syrup.
7. Finalize the Sauce: Add the syrup to the reduced beef stock. Then add tarragon, parsley, and lemon juice. Whisk in some cold butter to emulsify. Season to taste and pass it off.