Recipe

• Serves: 1

• Contributor: MikeCrute

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)

Instructions

1. 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.
2. Add the wine and herbs; boil until the wine has reduced by about two-thirds.
3. Add the beef stock and continue to cook over medium heat until reduced to about 3/4 cup.
4. Then add the butter and stir. Taste and season with salt and pepper. (Makes about 3/4 cup.)

CategoryRecipesSauces