Red Wine Reduction

Ingredients

• 1 Tablespoon drippings from steak or 1 Tablespoon butter if you have no drippings
• 1 Tablespoon minced garlic or garlic paste
• 1/4 cup minced shallots or red onions
• 1 cup red wine of your choice, or equal amounts beef stock if not using wine
• 2 Tablespoons balsamic vinegar
• 2 sprigs fresh thyme plus more for garnish
• 1 cup beef stock
• 1/4 cup roughly chopped parsley leaves
• 2 Tablespoons butter

Directions

1. Reserve 1 Tablespoon steak drippings from your cooked steak in the pan over medium heat. If you haven’t cooked a steak, melt 1 Tablespoon butter in a cast iron skillet. Then, add garlic and shallots and sauté, stirring until tender, about 1 minute.
2. Add red wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium-high heat.
3. Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes.
4. Remove the thyme from the sauce and turn the heat to low. Whisk in 2 Tablespoons butter.
5. Add parsley and season with salt and pepper if desired. Serve, and enjoy!