A french red
wine sauce, great with
steak, try it as a substitute for your
A1! And as always, this is just the way I make it, there is by no means a "
correct" way...
Melt butter in sauce
pan over medium heat. Add garlic and cook about 30 seconds, add shallots, carrot, parsley, peppercorns, and bay leaf and cook for about 5
minutes or until onions become
translucent. Add stock and red wine, and simmer until it has
reduced by about 75% (probably 10-15 minutes) stirring occasionally. Strain through a fine strainer to remove vegetables. Taste and add salt and pepper as needed. Mix
flour in a cup with a small amount of the sauce to
remove and lumps, and add to the sauce pan. Stir and cook about 5 or until desired
thickness. Enjoy!
The traditional french sauce typically doesn't use stock and instead uses beef marrow, however I'm not a big fan of marrow and it's somewhat hard to come by, so I use stock instead. Also you may want to experiment with the ratio of stock and wine to come up with a flavor you like.