gluten-free vego

Ingredients

• 60g butter, chopped
• 2 eschalots, finely chopped
• 1/4 cup red wine
• 2 cups beef stock
• Some black pepper

Method

Step 1

1. Melt half the butter in a medium frying pan over medium heat until foaming.
2. Add eschalot.
3. Stir for 5 minutes or until softened.
4. Add red wine.
5. Bring to the boil.
6. Reduce heat to medium.
7. Cook sauce for 2 to 3 minutes or until almost evaporated.

Step 2

1. Add stock and pepper.
2. Bring to the boil.
3. Reduce heat to medium-low.
4. Cook, stirring, for 10 to 12 minute until thickened slightly.
5. Remove from heat.
6. Whisk in remaining butter until melted and the sauce has slightly thickened.
7. Serve.

Source

Unknown, online somewhere.