1
Add the shallots and sauté until they are translucent and slightly golden, about 3-4 minutes.
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2
Pour in the red wine and increase the heat to bring to a boil. Allow the wine to reduce by half, which should take about 5-7 minutes.
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3
Add the beef broth and continue to simmer the mixture until it reduces by half again, about 5 minutes more.
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2
Season the sauce with salt and pepper to taste. For a smoother sauce, you can strain it through a fine mesh sieve before serving.
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