You can turn this into a pan sauce for steak by removing the cooked steak from the pan, adding the stock to the pan and scraping to loosen browned bits, then proceeding with the recipe as follows. The deglazed bits add wonderful depth of flavor to the sauce.
Delicious and easy. I used the boxed low sodium chicken stock for ease. While the broth was reducing, in a seperate pan i sauteed 10oz sliced button mushrooms in tbsp of oilive oil and 1 tbsp of butter and let them cook down. I also didn't reduce the red wine sauce all the way becuase I wanted a more runny sauce and i did not strain the shallots out due to laziness. Since the sauce was loose, I added in the cooked mushrooms, and the steaks and let the takes get hot again. Then i served this with a side a mashed potatoes. Delicious!
