Beurre Rouge Steak Sauce

By shauna

Ingredients

• 1 Tbsp. Unsalted Butter, plus 2 additional sticks
• 2 Shallots, thinly sliced
• 11/2 C. Red Wine ( Cabernet Sauvignon or Merlot )
• 3/4 C. Ruby Port
• 2 Thyme Sprigs
• Salt & Freshly Ground Black Pepper

Preparation

Step 1

Melt 1 Tbsp. of unsalted butter in a saucepan. Add shallots & cook over moderate heat till softened. Add red wine, port & thyme sprigs. Boil over moderately high heat till reduced to 3 Tbsp. & syrupy, about 15 min. Discard thyme sprigs. Over low heat, whisk in 2 sticks of cold, unsalted butter, 1 Tbsp. at a time. Strain the sauce through a fine sieve & season with salt & freshly ground black pepper. Serve. Makes 1 C.