Simple (but delicious!) Red Wine Reduction
2 Tbsp. Butter
2 Large Shallots, Chopped
2 Garlic Cloves, Minced
1 C. Beef Broth
1 C. Red Wine (I switch off between using Merlot or Cabernet)
1 Tsp. Thyme
Melt the butter on medium heat. Add the shallots and garlic and cook until the onions are tender and translucent. Add the broth and the wine and turn heat to high. Cook until reduced by half, for about 15 minutes. Add the thyme and reduce the heat to low. Cook for another 15 minutes. Strain out any onion and thyme, if desired. Serve over steaks.
2 Large Shallots, Chopped
2 Garlic Cloves, Minced
1 C. Beef Broth
1 C. Red Wine (I switch off between using Merlot or Cabernet)
1 Tsp. Thyme
Melt the butter on medium heat. Add the shallots and garlic and cook until the onions are tender and translucent. Add the broth and the wine and turn heat to high. Cook until reduced by half, for about 15 minutes. Add the thyme and reduce the heat to low. Cook for another 15 minutes. Strain out any onion and thyme, if desired. Serve over steaks.
