50g/2oz butter
½ shallot, finely chopped
75ml/2½fl oz red wine
50ml/2fl oz chicken stock (vegetarians may substitute vegetable stock)
salt and freshly ground black pepper
Melt half the butter in a small saucepan over a medium heat and add the shallot. Cook for two minutes, or until softened.
Add the red wine and chicken stock. Turn up the heat and boil rapidly for five minutes, until the liquid volume has reduced by half.
Season, to taste, with salt and freshly ground black pepper and serve warm with steak or other cooked red meat.
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