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Prep 10min
Total40min
Servings16
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Ingredients
6
tablespoons butter
1/2
cup finely chopped shallots (3 medium)
1
cup dry red wine (such as Merlot or Zinfandel) or nonalcoholic red wine
1
cup beef broth (for homemade broth, see page 530)
1
tablespoon balsamic vinegar
2
teaspoons Dijon mustard
1
teaspoon coarse ground black pepper
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Steps
1
In 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook 1 minute, stirring frequently. Add wine; heat to boiling over high heat. Reduce heat to medium-high; cook until mixture coats back of metal spoon, 10 to 12 minutes.
2
Stir in broth. Heat to boiling. Reduced heat to medium-high; cook until mixture coats back of metal spoon and is slightly reduced, 8 to 10 minutes longer, stirring constantly.
3
With whisk, beat in remaining 4 tablespoons butter, 1 tablespoon at a time. Reduce heat to low. Beat in vinegar, mustard and pepper.
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