Print Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
- Extra virgin olive oil for coating the pan
- 1/4 cup minced shallots
- 1/2 cup good red wine Cabernet or Merlot
- 1/2 cup beef stock
- 2 TBS butter
In a sauté pan, over medium-high heat, add enough olive oil to coat the pan. Add the shallots and cook until translucent.
Add the wine and stock and cook until reduced by half.
Whisk in the butter until it melts. Serve while warm with the beef. You can strain the sauce if you don’t want bits of shallot.
Calories: 22kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 35mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg