Total Time
Prep 20 mins
Cook 10 mins

I love this recipe. I'm posting it as I make it - I add more beef broth (not a huge wine fan, so I prefer the beef taste). However, if you prefer a stronger wine flavor, just use 8 oz of beef broth instead (that was the original recipe amount). I also put more green onions, but that's just because I love them! Really easy to make, too! Oh, and COMPLETE guess on the servings and cook/prep time.

Ingredients Nutrition


  1. In a small saucepan, combine wine, shallot, thyme, and bay leaf.
  2. Bring to a boil.
  3. Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half.
  4. Remove bay leaf and discard.
  5. Combine beef broth and cornstarch.
  6. Stir into wine mixture.
  7. Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more.
  8. Add butter, lemon juice, parsley, and pepper.
  9. Reduce heat and simmer, covered, for 5 minutes.
  10. Serve over roasted potatoes or whatever meat you choose. I typically serve with chicken.


Most Helpful

I have to agree with the previous reviewer - this sauce was bland. I was hoping for a very rich sauce to go over our fillets, but once on the steak, we couldn't even taste the sauce. Garlic would be a good addition to try, but I'm not sure it would be enough. It was super simple, I followed directions to a T, but I wouldn't use as much cornstarch the next time either. It was too thick.

Brandyberry May 10, 2008

A nice easy sauce. It smelled and looked great. When we tried it, however, we felt the dish lacked the flavor we were expecting. In the future, I would try adding garlic to the dish--We just felt it was missing something. We followed directions as originally listed: less beef broth to bring out wine flavor; fresh parsley, and shallots. Made for PAC Spring 2008.

Dr. Jenny April 27, 2008

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