MADE WITH DUNDORE & HEISTER BEEF BONE BROTH

Try our simple step-by-step guide to creating an amazing Red Wine & Bone Broth Pan Sauce! 

When the holidays arrive, every dish deserves a little extra magic.

This red wine and bone broth pan sauce brings exactly that, a rich, silky blend of deep flavor and glossy texture that turns any roast into a true celebration.   

Whether you're carving a festive tenderloin, serving up weeknight steaks, or looking to elevate a holiday meal, this sauce is your secret weapon.

Warm, bold, and beautifully balanced, it’s the finishing touch that might just become a December tradition.

INGREDIENTS

_ 1 cup (240 ml) dry red wine (Cabernet, Merlot, or Pinot Noir)
_ 1 container (700 ml) Dundore & Heister Beef Bone Broth
_ 1 small shallot, finely minced
_ 1 clove garlic, lightly crushed
_ 3 sprigs fresh thyme
_ 1 small bay leaf
_ 6–8 black peppercorns, lightly crushed
_ 1 Tbsp cold unsalted butter
_ 1–2 tsp chopped fresh parsley

PREPARATION

1. Build the fond

After searing your filet mignon (or other steak) in a heavy skillet, transfer the
steaks to a plate to rest.

Pour off excess fat, leaving about 1–2 tsp in the pan, and return skillet to medium
heat.

Add shallot and garlic and cook, stirring often, until softened and just turning gold-
en around the edges, 1–2 minutes. 

You’re waking up all those browned bits on the bottom of the pan—don’t rush this.

2. Deglaze with wine

Pour in the red wine. It should hiss and steam.

Using a wooden spoon, scrape up every browned bit (fond) from the bottom of the
pan—this is where the flavor lives.

Bring to a strong simmer and cook until reduced by about half, 3–4 minutes. The
wine should smell concentrated and a little jammy.

3. Add broth & aromatics

Pour in the Dundore & Heister beef bone broth. Add thyme, bay leaf, and crushed
peppercorns.

Bring back to a gentle simmer and cook, stirring occasionally, until the sauce
thickens enough to lightly coat the back of a spoon (nappe), about 6–8 minutes.

You’re looking for silky and glossy, not thin and brothy.

4. Finish the sauce

Fish out and discard the thyme sprigs, bay leaf, and garlic.

Take the pan off the heat and whisk in the cold butter until fully melted and the
sauce is shiny and emulsified. (If it starts to break or look oily, whisk like you
mean it.)

Stir in chopped parsley. Taste and season with salt until the flavors really pop.

5. Serve

Spoon the warm sauce generously over your rested filet mignon, or serve along-
side in a small pitcher for pouring at the table.

Use immediately—this is a “right now” sauce, made to celebrate that perfect
seared steak.