Red Wine Sauce

Ingredients

• 4 servings selected meat to sear/saute.
• olive oil, for sauteing
• 1 cup red wine
• 1 cup beef stock
• 6 tablespoons butter, unsalted, cold, cubed
• salt/pepper and any desired seasoning

Method

• Saute meat to desired doneness. Remove from pan and hold warm on heated plate, covered with aluminum foil.
• Discard any burnt fat from bottom of pan.
• Pour in the red wine, deglaze and reduce by half.
• Add beef stock and reduce until about 1/2 cup is remaining in pan. Whisk in the cold butter and bring the sauce to a simmer for a few seconds.
• The consistency of the sauce can be adjusted by adding more stock or more butter. Adjust the seasoning.

Notes

• Description:
• "This is perfect as a quick sauce for pan-seared steaks, lamb chops or
• pork chops."
• SERVINGS: 4