Red Wine Reduction Sauce

Ingredients

• 2 tablespoons olive oil
• 1 shallot, diced
• 1 cup pinot noir wine
• 1 cup beef broth
• 1 tablespoon butter
• 1 tablespoon Italian seasoning
• 1 pinch salt to taste (optional)

Directions

Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.

Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.

Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.