Red wine and balsamic reduction: A luxurious addition to steak

The next time you prepare steak, make it unforgettable with red wine and balsamic reduction. This luxurious reduction adds so much flavour to a steak. You will never want to eat steak without this reduction again.

Tokara chef, Carolize Coetzee, recommends enjoying Tokara Cabernet Sauvignon with a delicious fillet or sirloin enriched with this red wine and balsamic reduction.

The secret to getting your red wine and balsamic reduction perfect

Adding red wine to your reduction adds a deep dimension of flavour. This reduction includes Tokara Cabernet Sauvignon. It has delicate hints of five spice and vanilla meld and an abundance of succulent dark berry fruit.

This smooth red wine makes for a memorable experience when used for the preparation of a delicious reduction to enjoy with a juicy steak. Pair it with a glass of red wine beside a roaring fire and you are all set for the change of weather on its way.

Let us know in the comments of this recipe if you plan to prepare this tasty reduction.

Red wine and balsamic reduction recipe

5 from 1 vote

Recipe by Dirnise Britz Course: SidesCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Ingredients

• 400 ml 400 Tokara Cabernet Sauvignon

• 5 Tbsp 5 Tokara Balsamic Vinegar

• 4 Tbsp 4 Tokara Extra Virgin Olive Oil

• 250 g 250 shallots, sliced

• 1 sprig 1 fresh rosemary

• 1 clove 1 garlic, crushed

• 1 pinch 1 of salt and pepper

• 400 ml 400 beef stock or brown chicken stock

• knob of butter

Method

• Sauté the sliced shallots in the olive oil in a saucepan until lightly browned.
• Season with ground black pepper and add the crushed garlic and rosemary.
• Continue cooking for a further 3 mins, stirring often to prevent the shallots from burning.
• Add the balsamic vinegar and cook until evaporated away to a syrup, then add the red wine and cook until it has been reduced by two thirds. Add the stock and bring to a boil.
• Turn down the heat and simmer until reduced by a further two-thirds to about 250ml (1 cup). Remove the sprig of rosemary.
• Add a little salt to taste and finally whisk in a knob of butter.
• Add any juices from the meat that you will be enjoying with this delicious reduction, just before serving.

Notes

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