- red wine
- beef stock
- 10 g butter
Step 1: Reduce The Wine
Pour the 150ml of full bodied red wine into the pot, then bring it to the boil. Cook until the liquid has reduced by three quarters.
Step 2: Add The Beef Stock
Add the beef stock, season, and bring it back to the boil. Lower the heat and reduce until you have the desired consistency.
Step 3: Add The Butter
Add the butter and whisk in. Taste for seasoning, and serve.