In my dreams, I would be the type of cook that makes my own stock, reduces it down, and makes all manner of fabulous sauces from the homemade demiglace. But, alas, my weekends are normally full of other activities that interfere with tending a long-simmering stock pot.
That's why I love this recipe - it's a deep, full-flavored sauce for beef that uses the technique of reduction, but with a much-quicker combination of red wine and purchased broth. And there is no limit to the variations: you can combine different types of fresh mushrooms, use all or part dried mushroom (incorporating the soaking liquid), and/or finish the sauce off with some fresh herbs (tarragon is a favorite).
I'm showing the sauce draped over a slice of beef tenderloin, but it's also excellent on grilled steaks and other cuts of beef. It can be made well ahead of time, stored in the fridge, and reheated before serving.
You can go directly to the printable recipe or I'll how you how to make it step-by-step...
