Red Wine Sauce on the Arteflame Grill
A rich and flavorful red wine sauce is the perfect complement to grilled meats, especially steaks or lamb. This recipe uses the heat from the Arteflame grill to gently reduce the wine and bring out its deep flavors, creating a velvety sauce enhanced with butter, shallots, and fresh herbs. It’s simple to make and adds a gourmet touch to your grilling experience.
Introduction
This red wine sauce recipe is a luxurious addition to any grilled dish. Using the Arteflame grill, the sauce is simmered to perfection, allowing the flavors of red wine, shallots, and herbs to meld into a rich, velvety reduction. It's the ideal sauce for elevating grilled steaks, lamb, or even vegetables.
Ingredients
- 1 cup dry red wine (Cabernet Sauvignon or Merlot works well)
- 1 small shallot, finely chopped
- 2 tablespoons butter (divided)
- 1 teaspoon fresh thyme leaves
- ½ cup beef or vegetable stock
- 1 tablespoon balsamic vinegar (optional)
- Salt and pepper to taste
- Optional: 1 teaspoon honey for sweetness
Instructions
Step 1: Fire Up the Arteflame Grill
Start by lighting your Arteflame grill with oiled napkins and firewood. Once the grill is hot (after about 20 minutes), place a small heatproof pan on the flat cooktop of the grill. You'll be using medium heat for the sauce. If you have the optional Grill Grate Riser, use it! This will give the red wine sauce a deeper smoky flavor.
Step 2: Sauté the Shallots
Add 1 tablespoon of butter to the pan. Once melted, add the finely chopped shallots. Sauté the shallots for about 2-3 minutes, stirring frequently, until they become soft and translucent but not browned.
Step 3: Add the Red Wine and Herbs
Pour in the red wine, stirring to combine with the shallots. Add the fresh thyme leaves and allow the wine to simmer for about 5-7 minutes, reducing by half. The reduction will concentrate the flavors, giving the sauce a rich, deep taste.
Step 4: Add Stock and Simmer
Once the wine has reduced, pour in the beef or vegetable stock. Stir in the balsamic vinegar (if using) for extra depth and a hint of sweetness. Allow the sauce to simmer for another 5-7 minutes, reducing again until it reaches your desired thickness.
Step 5: Finish with Butter
Remove the pan from the heat and stir in the remaining tablespoon of butter. This will give the sauce a silky, smooth texture. Taste and season with salt, pepper, and honey (if desired) to balance the flavors.
Step 6: Serve Immediately
Pour the red wine sauce over grilled steaks, lamb chops, or vegetables. It can also be served on the side as a dipping sauce.
Tips for Success
- Choose a dry red wine like Cabernet Sauvignon or Merlot for a balanced flavor.
- Reducing the sauce properly is key to concentrating the flavors—don’t rush this step.
- Stir in butter at the end off the heat for a glossy, smooth finish.
Conclusion
This rich red wine sauce, cooked on the Arteflame grill, enhances the flavor of any grilled dish. Whether drizzled over steak or used as a dipping sauce for vegetables, it adds a gourmet touch with its velvety texture and deep, concentrated flavors. Simple to make but incredibly satisfying, this sauce will elevate your next grilling experience.
Variations
1. Garlic Red Wine Sauce
- Add a couple of minced garlic cloves to the shallots for a more robust flavor.
2. Mushroom Red Wine Sauce
- Sauté sliced mushrooms along with the shallots for an earthy, savory addition to the sauce.
3. Sweet Red Wine Sauce
- Add 1-2 tablespoons of honey or brown sugar to the sauce for a touch of sweetness, perfect for pairing with pork.
4. Herb-Infused Red Wine Sauce
- Experiment with different herbs like rosemary or tarragon to change the flavor profile of the sauce.
5. Creamy Red Wine Sauce
- Stir in a splash of heavy cream at the end for a rich, creamy variation.
Best Pairings
- Beverage: Serve with a glass of the same red wine used in the sauce for a perfect pairing.
- Side: Pair with grilled vegetables or roasted potatoes.
- Dessert: Finish the meal with a light fruit dessert, such as poached pears or a berry tart.
