We sampled this delicious wine reduction during a tasting event at Mountain Springs Lodge, Leavenworth, WA, for Black Box Wines. Chef Thomas Obregon, the lodge’s executive chef, developed this recipe using Black Box Wine’s new Pinot Noir. He served it over slices of tender, medium rate tri tip beef. The sauce has just a hint of sweetness and a lovely complexity from the Pinot Noir.
Editor’s note: This recipe calls for veal demi glace, a rich, glossy brown sauce from which the liquid has been partly evaporated that is typically flavored with wine. If you don’t have demi glace on hand and you don’t want to make it, you can always substitute beef stock.
Recipe courtesy Chef Thomas Obregon and Mountain Springs Lodge.
Makes 2½ cups
¼ cup canola oil
6 shallots, sliced
2 bay leaves, preferably fresh
½ bunch fresh thyme
1 tablespoon whole black peppercorns
½ tablespoon coriander seeds
¼ cup sugar
½ cup red wine vinegar
3 cups pinot noir (Chef Thomas uses Black Box Pinot Noir, but you can use any Pinot Noir wine)
1-quart veal demi-glace
Place a large saucepan over medium-high heat and coat with the oil. When hot, add the shallots, bay leaves, thyme, peppercorns, and coriander. Cook, stirring, until the natural moisture from the shallots is released and they begin to brown, about 10 to 15 minutes.
Sprinkle in the sugar, stirring to dissolve. Add the vinegar to deglaze the pan, scraping up the bits in the bottom with a wooden spoon. Add the wine and simmer, stirring occasionally, until the wine is almost totally cooked out, about 40 minutes.
Add the veal demi-glace and continue to simmer until the liquid is reduced by half, about 30 to 40 minutes.
Strain the sauce into a clean saucepan or container and discard the solids. Serve hot over tri-tip or other meat.