Save Recipe Print
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a heavy bottomed saucepan, over medium-high heat, add the grapeseed oil. When the oil is hot add the onion and saute until translucent, 3 to 4 minutes, stirring throughout. Deglaze the pan with wine. Once the pan has been deglazed add the stock, tomatoes, rosemary, and parsley.

Reduce the sauce until it is reduced by 40 percent, about 15 to 20 minutes. Once the sauce has reduced, remove from heat and pour through a chinois or cheesecloth into a bowl. Return the sauce to the pan and stir in butter to finish the sauce. Sauce can be held warm until serving or stored in a covered container in the refrigerator.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Chicken with Mushroom Demi-Glace and Figs

Recipe courtesy of Robert Irvine

Seared Scallops, Polenta, Demi-Glace

Recipe courtesy of Robert Irvine

Grilled Hanger Steak with Mushroom Demi-Glace

Recipe courtesy of Robert Irvine

Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus

Recipe courtesy of Robert Irvine

Horseradish Crusted Steak with Pale Ale Demi-Glace and Potato Crab Rissole

Recipe courtesy of Robert Irvine

Chicken Florentine with Spring Vegetable and Double Potato Hash and Red Wine Demi-Glace

Recipe courtesy of Robert Irvine

Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts

Recipe courtesy of Robert Irvine

Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace

Recipe courtesy of Robert Irvine

Roasted Rack of Lamb with Rosemary-Pomegranate Sauce and Goat Cheese Potato Cake

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories