Cabernet Steak Sauce

LeGourmetTV's picture

Aug. 23, 2012

Simple and easy sauce!


Onion 2 Medium , chop
Carrot 2 Medium , chop
Celery 2 , chop (stalks)
Olive oil 1/4 Cup (4 tbs)
Garlic 6 Clove (30 gm) , crush
Bay leaves 2
Tomato paste 2 Tablespoon
Balsamic vinegar 1/4 Cup (4 tbs)
Red wine vinegar 1/4 Cup (4 tbs)
Cabernet 2 Cup (32 tbs)
Chicken stock 1 1/2 Quart (roasted chicken stock)
Salt 1 Teaspoon (to taste)
Pepper 1 Teaspoon (to taste)



1. Place a pot over medium heat, pour olive oil, and cook onion, carrot, and celery until browned.

2. Throw garlic, bay leaves, and tomato paste in pot. Stir and cook for about a minute.

3. Stir in balsamic vinegar, red wine vinegar, and wine. Bring it to a boil. Reduce the heat, and simmer until it reduces by two third.

4. Pour chicken stock, stir and bring it to a boil. Simmer and reduce it again by two third.

5. Strain, discard the solids, and put the sauce back into the pot on heat. Simmer and reduce to right consistency.

6. Season with salt and pepper.


7. Serve sauce with grilled steak.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 383Calories from Fat 161

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 1057 mg44.04%

Total Carbohydrates 34 g11.3%

Dietary Fiber 3 g12%

Sugars 15 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet