Arteflame-Grilled Red Wine Reduction Sauce

Introduction

Elevate your next meal with a rich and flavorful Red Wine Reduction Sauce made on the Arteflame grill. This sauce pairs beautifully with grilled meats like steak, lamb, or pork, adding a touch of elegance to your dishes. The high heat of the Arteflame grill allows you to caramelize the shallots and garlic perfectly, infusing the sauce with a deep, smoky flavor.

Ingredients

• 1 cup red wine (choose a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir)
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup beef or chicken broth
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp fresh rosemary, finely chopped (optional)
• 1 tbsp balsamic vinegar (optional, for added sweetness and acidity)
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

1. Preheat the Arteflame Grill

Fire up your Arteflame grill, allowing the flat cooktop to heat up evenly. Place a cast iron skillet or saucepan directly on the flat cooktop to preheat.

2. Sauté the Aromatics

Add 1 tablespoon of butter to the preheated skillet. Once the butter has melted and starts to sizzle, add the finely chopped shallot and minced garlic. Sauté them directly on the grill until the shallots are translucent and the garlic is fragrant, about 2-3 minutes.

3. Add the Red Wine

Carefully pour the red wine into the skillet, stirring to deglaze the pan and lift any caramelized bits from the bottom. Add the fresh thyme and rosemary. Bring the mixture to a simmer directly on the grill.

4. Reduce the Sauce

Let the wine simmer gently, reducing in volume by half. This should take about 10-15 minutes. The sauce will become thicker and more concentrated as it reduces, with the smoke from the grill enhancing the flavor.

5. Add the Broth

Once the wine has reduced by half, add the beef or chicken broth to the skillet. Continue simmering until the sauce is reduced by half again, about 10 more minutes. If desired, add balsamic vinegar and sugar to balance the flavors.

6. Finish the Sauce

Remove the skillet from the grill and stir in the remaining tablespoon of butter for a silky, glossy finish. Season the sauce with salt and pepper to taste.

7. Serve

Strain the sauce through a fine-mesh sieve for a smooth texture or serve it with the shallots and garlic for added depth. Drizzle the red wine reduction sauce over grilled steaks, lamb, pork, or vegetables, all freshly cooked on the Arteflame grill.

Tips

• Heat Control: Keep the skillet over the hotter part of the grill for faster reduction, or move it to a cooler area to maintain a gentle simmer.
• Caramelization: Sautéing the shallots and garlic on the Arteflame adds a smoky caramelization that deepens the sauce’s flavor.
• Serving Suggestion: Pair the sauce with Arteflame-grilled steaks, lamb chops, or pork tenderloin for a gourmet touch.

Variations

• Mushroom Red Wine Sauce: Add sliced mushrooms and cook them with the shallots and garlic for an earthy depth.
• Spicy Kick: Include a pinch of red pepper flakes for some heat.
• Sweeter Version: Increase the balsamic vinegar and sugar for a sweeter, more balanced sauce.

Best pairings

• Steak: Perfect over a reverse-seared steak cooked on the Arteflame.
• Lamb: Complements the rich flavor of grilled lamb chops or a leg of lamb.
• Vegetables: Drizzle over grilled asparagus, mushrooms, or roasted carrots for a gourmet finish.
• Pork: A great accompaniment to grilled pork chops or tenderloin.

Conclusion

Enjoy making this luxurious Red Wine Reduction Sauce on your Arteflame grill, and elevate your next meal with its rich, smoky flavor!