Recipe

Ingredients

1/4 cup onion (or shallot, finely chopped)
1 cup dry red wine (e.g., pinot noir, cabernet sauvignon, or merlot)
1 teaspoon rosemary leaves (minced, or about 1/4 teaspoon of crumbled dried rosemary)
1/2 teaspoon thyme leaves (minced, or a dash of dried leaf thyme)
1 teaspoon chives (chopped)
1 cup beef stock (preferably unsalted or low-sodium)
1 to 2 tablespoons butter
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Place the skillet over medium heat and add the shallot or onions to the drippings. If necessary, add a tablespoon or two of olive oil. Cook, stirring, for 3 to 4 minutes, until tender.
Add the wine and herbs; boil until the wine has reduced by about two-thirds.
Add the beef stock and continue to cook over medium heat until reduced to about 3/4 cup.
Then add the butter and stir. Taste and season with salt and pepper. (Makes about 3/4 cup.)