2Shallotsminced (if you have no shallots use onion)
2tablespoonsfreshly Chopped Thymetarragon, sage would also works great!
2tablespoonsBlack Mission Figor Traditional Balsamic Vinegar
½cupPortMadeira or your favorite Red Wine*
1cupBeef Stock
Salt and Pepper to taste
1tablespoonCornstarch diluted in 1-tablespoon water
More Butter to taste
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Recipe Instructions
Makes enough for 4 to 6 Servings
In a saucepan, heat the olive oil and the butter and add the shallots
Cook until golden brown. Add the thyme when fragrant, add the balsamic vinegar and add the port wine and the stock, let cook for 15 minutes on medium to low heat
Add salt and pepper and the cornstarch mixture. The sauce should be thick enough to coat the back of a spoon. If not, add a touch more of cornstarch diluted in water.
Notes
*If using Red Wine be sure to use a “good one” and to reduce it in the sauce pan by half to ¼ cup