Ingredients
60 g butter, chopped
2 eschalots, finely chopped
¼ cup red wine
2 cups Massel beef stock
2 tsp black pepper, cracked
Preparation
Melt ½ the butter in a medium frying pan over medium heat until foaming. Add eschalot. Cook, stirring, for 5 minutes or until softened.
Add red wine. Bring to the boil. Reduce heat to medium. Cook sauce for 2 to 3 minutes or until almost evaporated.
Add stock and pepper. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until reduced by half and slightly thickened. Whisk in remaining butter until melted and sauce has slightly thickened.
Serve sauce with steak. Enjoy!
