Red wine and shallot sauce

Ingredients

• 1/2 cup red wine
• 1/2 cup beef stock
• 1 shallot, finely chopped
• 2 tablespoons butter
• 1 teaspoon sugar
• Salt and pepper to taste

Step-by-step preparation

1. Melt one tablespoon of the butter in a frying pan over medium heat.
2. Add the chopped shallot and cook, stirring constantly, until golden and soft, about 3–5 minutes.
3. Add the red wine and turn up the heat to bring it to a boil.
4. Reduce the heat and simmer until the wine has reduced by half, about 5–7 minutes.
5. Add the beef stock and sugar and turn up the heat to bring it back to a boil.
6. Reduce the heat and simmer until the sauce has reduced and thickened, about 10–12 minutes.
7. Add the remaining tablespoon of butter and stir until it has melted into the sauce.
8. Season with salt and pepper and serve hot over the meat.