Ingredients

• 1/4 cup Red Burgundy (Pinot Noir)

• 2 Tablespoons chopped shallots

• 1/2 cup beef stock or vegetable broth

• 1 cup demi-glace

• salt and freshly ground black pepper, to taste

Instructions

Reduce the Wine

Combine the wine and shallots in a saucepan.

Heat over medium-high heat until the wine begins to boil.

Reduce the heat to medium-low and simmer for 6–8 minutes, or until the wine is reduced by half.

Build the Sauce

Stir in 1/4 cup of beef stock and the demi-glace.

Stir until fully blended.

Simmer and Season

Increase heat and return the sauce to a simmer.

Simmer for 10 minutes.

Taste and season with salt and freshly ground black pepper, as needed.

Adjust Consistency

If the sauce is too thick, thin with additional beef stock until the desired consistency is reached.