Red Wine Sauce
  • 2 1/2 cups red wine
  • 1 1/2 sticks unsalted butter
  • 2 shallots, chopped
  • 1 tbsp red wine vinegar
  • salt and pepper, to taste
  • 1-2 tbsp heavy cream (if needed
  1. Saute shallots in 2 tbsp of butter until softened. Deglaze with red wine and red wine vinegar, reducing until just a few tablespoons. Whisk in remaining butter to make sauce. Season to taste with salt and pepper. A couple of tablespoons of heavy cream will help hold the sauce until serving.