Beef in wine sauce is beautiful in its simplicity. It’s very much like boeuf bourguignon only easier and faster. My mom makes this dish all of the time for company to rave reviews. With Mother’s Day this weekend I wanted to make my own version as a big nod to her culinary prowess! It was incredible and easy.
By the time the hour was up the sauce became super thick and just lovingly coated the beef. The beef slices in wine sauce was done! I tasted for salt and to me it was great. This would have been the point to add a pinch more if it needed it though. My mom likes to serve this dish over buttered noodles or rice so that is exactly what I did. I served my beef in wine sauce over brown rice with a simple salad on the side. It was a perfect meal and so simple! The beef was buttery tender in that incredible sauce. I hope you all enjoy this family classic!
- 2poundsbeef tenderloindiced into chunks
- 1pinchsaltplus additional as needed for seasoning
- 1pinchcrushed red pepper
- 3wholefresh sage leavesfinely chopped
- 1sprigfresh rosemary leavesfinely chopped, plus additional as needed for garnish
- 1cupred wine
- 1cupmarinara sauce
- 1dashworcestershire sauce
- Heat the butter in a large dutch oven over medium high heat. Season the beef with a big pinch of salt and crushed red pepper, then get them in the hot pot to brown. Allow the beef to brown completely for about 6-8 minutes, then remove it to a plate. Drain all of the grease left out of the pan, then put the pot back on the heat.
- Add the minced garlic, sage and rosemary to the pan and let them get fragrant for just 30 seconds. Deglaze the pan with the wine and scrape up any brown bits. Then pour in the marinara sauce and dash of Worcestershire sauce. Stir the mixture well and bring it to a gentle boil. Reduce it to a simmer and return the beef to the pot.
- Let the beef simmer in the sauce and get super tender for an hour, stirring occasionally. Then take the pot off of the heat. The sauce will be mostly reduced away and thickly coating the beef. Taste for salt and add a pinch more if needed. Serve immediately over buttered noodles or rice with a sprinkle of chopped fresh rosemary on top and some greens on the side! Enjoy!