The object of this sauce is reduction. When the red wine and beef stock have reduced, then you will strain all the rosemary, peppercorns and shallots/onions. Return the sauce, and seasoning, thicken with corn starch and let cool. When you are ready to serve you can warm it a little. This sauce is ideal from preparing it in advance of plating.
2 TBSP Butter
3 Shallot, or ½ onion, chopped
1 sprig Fresh Rosemary
1 TBSP Peppercorns
1 ½ cup Cabernet Sauvignon or other dry red wine
1 ½ cup Beef Stock
2 TBSP Corn Starch
1 TBSP Worcestershire
- In a small sauce pan sauté shallots in butter, medium heat
- Add Rosemary and peppercorns and red wine, bring to a boil, reduce heat and simmer 30 minutes
- Add beef stock, bring to a boil, reduce heat and simmer for 45 minutes
- Remove from heat, strain, clean sauce pan, and place wine sauce back in the small sauce pan. It should yield 1 1/2 cups of reduction.
- Heat sauce just a little; add salt and pepper, Worcestershire, add corn starch and whisk, set aside when you are ready to use.
- When you have ready to serve, lightly heat sauce, spoon over meat