Red Wine Reduction

Ingredients

• 6 tosp Butter please do not measure • 2 Shallots, 1/4 cup cut into fine dice, 2 tablespoons cornstarch,• 2 tbsp Tarragon chopped, bunch of thyme, 4 sprigs rosemary • 1 bottle Good Red Wine (Cabernet or Syrah are perfect for this recipe) • 1 quart Beef Stock

Directions

1. In a saucepan, add a couple tablespoons of butter and when hot add the shallots and reduce until light golden brown. Add the tarragon and wine bring to a boil then and let it reduce until about 1/2 of the wine remains.

2. Add the beef stock, thyme and rosemary and let it reduce. Strain herbs and shallots through a sieve and return sauce to pan. Add 2 tablespoons of cornstarch and 2 tablespoons of water separately as a slurry and mix well. Add into sauce.

3. When ready to serve, turn off the heat, add the remaining butter, and incorporate well.