Grilled Tuna with Young Peas and Red Wine Sauce

(*) A simple red wine is sufficient in its entirety, does not necessarily have to be from France, works with other European red wines as well.

This red wine sauce was invented in Burgundy, where it is prepared with Burgundy. However, there are numerous variants of red wine sauce from different regions. Especially famous is sauce Bordelaise, which is prepared with Bordeaux.

We make red wine sauce in the classic way, in two stages. Sauté the shallots and the carrot cubes in butter, add the red wine, garlic, fresh thyme and sugar and boil the whole to a third. This takes about 20 min. Then pour through a sieve and add the veal stock. Cook again for about 15 min. on medium heat, skimming off the suspended matter (sometimes a skin forms as well) in between.

Add cold butter in small pieces to the sauce and “vannify”, i.e. swirl the saucepan back and forth so that the sauce thickens and becomes nice and glossy. Please do not use a whisk, as it would whip air into the sauce, making it lighter in color. You can also use a spoon and stir in circular motions in the saucepan in the shape of an “8”.

If you want to thicken the sauce more, knead together 75 g of flour with 100 g of butter to make a flour butter (beurre manie) and add it in small pieces. Then let it bubble up very briefly and remove from the kitchen heat.

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